Nodi Marini with peppermint, Parmesan, and micro beets


it took almost an hour


We were hoping it would be less.

Well, a large amount of water has to come to a boil and then a sturdy artisanal pasta will take its own good time, and after that there’s a little swirling or stirring, and pretty soon it’s a pretty late supper.

Okay, it was late, even for us; it was nearly midnight.

But it was delicious, and probably both better and more comfy than any alternative we had after returning home close to 11 o’clock.  We came directly from Louise Fishman’s opening at the Philadelphia ICA, which had culminated a wonderful day trip to Philadelphia.

The recipe is from Mark Bitttman, ‘Minting A Pasta Dish For Summer‘. I’ve been saving it since 2003. He writes that the amount of the herb indicated, “..allows the mint to announce its presence’.  If you like mint as much as I do, I don’t think using more of it in this recipe would be a bad idea at all.

I halved all of the ingredients.

  • eight ounces of artisanal pasta (here Setaro Nodi Marini from Buon Italia), after it had been cooked al dente in a large pot of water and drained, immediately turned into a warmed bowl and thoroughly mixed with 2 or 3 tablespoons of its cooking liquid, 2 tablespoons of ‘Kerrygold Pure Irish Butter‘, about a fourth of a cup of chopped peppermint from Lani’s Farm, and about a fourth of a cup of Parmesan cheese from Whole Foods, grated, seasoned with salt an pepper to taste, divided into 2 shallow bowls, sprinkled with micro beets from Two Guys from Woodbridge (because I had a small amount already washed and dried), and also for the color), and served with additional cheese on the side
  • the wine was an Italian (Sardinia) white, La Cala Vermentino di Sardegna 2014
  • the music was from Q2, streaming (it was late, and we were too tired to remember the pieces)