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linzarella added over 2 years ago

How about butternut squash (or any other winter squash) and toasted pumpkin seeds? Or bacon and a fried egg? Or just ricotta salata?

Buddhacat
SKK added over 2 years ago

Roasted butternut squash, toasted walnuts and currents and a little red onion. I love heat and would add some red pepper flakes. And parmesan cheese. Can I come eat with you?

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FoodGenie added over 2 years ago

Meyer lemon, olive oil, crumbled chevre, shallots, slivered almonds.

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spuntino added over 2 years ago

onion, lots of garlic, grated pecorino....and a fried egg.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

Farro is pretty dense, and kale can be pretty intense. I'd think of maybe going the carbonara route and adding onions, pancetta, and some lovely fresh egg and cheese. Perhaps lighten it all up by deglazing after the onion and bacon sauté with some white wine and some of the farro (à la pasta) cooking water.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

p.s. I love your kitchen!

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healthierkitchen added over 2 years ago

farro pasta can be a little starchy and I'd be afraid the carbonara might get gloppy. The pasta water can be too starchy to help, as well. I'd add caramelized onion and goat cheese or sheep's milk feta, with maybe some walnuts for crunch.

Buddhacat
SKK added over 2 years ago

Francesca - what did you end up adding to your farro pasta and kale?

How_to_make_a_custard_part_1

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

sauteed outer leaves of escarole, {raw} chopped inner leaves of escarole, lemon zest, cracked black pepper, roasted cherry tomatoes, dash of fresh sage or thyme, Banyuls vinegar, extra virgin olive oil, toasted pinenuts.

Junechamp

June is a trusted source on General Cooking.

added over 2 years ago

I think Italian sausage would be a tasty addition.

Ceviche
EmmaAlden added over 2 years ago

Feta, lemon zest, toasted pine nuts, and plenty of black pepper!

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