I blogged a few weeks ago about making Asparagus, Goat Cheese, and Lemon Pasta from Smitten Kitchen, and I finally did it tonight. I can’t believe I waited so long!
It literally took 12 minutes to make, and it tasted like it had taken much longer. Deb suggests adding some lemon juice if you feel it needs a little kick – I added the juice of half a lemon and it was just right. I also didn’t have any tarragon so I used herbes de provence, and it tasted just the same.
While I had the camera out, I wanted to take a picture of the awesome trivet my dad made me for Christmas this year.
He’s an amazing woodworker! A few years ago, he made me a beautiful handmade rolling pin, too. I’ll have to post a picture of that later.
Smitten Kitchen is my muse. I automatically love people who love her!
[...] posted earlier this summer about Smitten Kitchen’s amazing Asparagus, Goat Cheese, and Lemon Pasta, and I’m always looking for new recipes to try with my favorite ingredient. So when I saw [...]