Something a little different today, something non-dessert and non-baking. This red pepper pasta is super bright and happy, and it makes me so excited for summer. The recipe is from the
, and it is incredibly delicious. Almost as delicious as
.
Instead of sprinkling parsley on the pasta like the recipe says, I used some of the Thai basil that has been growing like crazy in my backyard:
It tastes just like normal basil, only its flavor is a little stronger, and it has purple flowers.
I've made this pasta a couple of times, using half-and-half or whole milk. The Pioneer Woman uses heavy cream, but half-and-half and whole milk work too; it'll just be a little less rich. Try experimenting with the fat content of the milk/cream you add, and let us know how it turns out!
Check out the recipe
!
Enjoy!
-Caroline
