A summer pasta
A New York Times recipe for pasta, nice for the summertime.
Time: 20 minutesThe article accompanying the recipe notes a couple things. First, you could use peppermint if you wanted a stronger mint (the author used spearmint). Second, you can play with the amount of mint: the author notes that 1/2 a cup announces the mint's presence, while a full cup "screams it, and that's kind of fun, too." Finally, for those on the "fat watch," you can substitute olive oil for the butter, but it won't turn out as nice as if you just cut the amount of butter in half.
Beaneball by Jason Wojciechowski is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.