Fusilli with spinach and pangrattato with lemon and capers
I came across this pasta salad recipe on Justine's newsletter and got inspired, although I didn't really want a salad -- the forecast promised a colder weekend.
The salad had too many components (lovely for a salad), and for my pasta I wanted & needed to cut it down. This time, the caper+lemon combo attracted me the most, so I decided to start there and see what else my fridge was hiding.
With a big bunch of spinach still miraculously green and very little parmesan, I set for the trusty blended spinach pasta as my base and some pangrattato with capers and lemon rinds as extra flavoring, so I wouldn't need to purchase anything else.
It worked! The pasta was very flavorful, the briny touch was great. Am I out of my pasta rut? :-)
