Buttery Pasta with Lemon and Almonds

A couple of weeks ago, Melissa Clark posted an attractive dish in the New York Times Cooking website, so I gave it a try. We didn’t have Arugula, so I used Spinach instead.

It worked out beautifully, especially with the butter and almonds.

This entry was posted in Food, Vegetarian, Wine. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s