Julie | June 17, 2010
A quick summer pasta dish that can be served hot, cold or room temperature, tossed with peas, zucchini shreds, and a homemade pesto of fennel fronds and mint. A great way to use up those fronds.
Category: Dinner, Pastas, Sides, Veggies and Salads, World Cuisines |
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Tags: condiments, dried pasta, farmer's market, fennel, Italian, leftovers, mint, pan-fry, pea, pesto, picky, shallot, zucchini
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