{"id":15521,"date":"2018-01-26T21:54:49","date_gmt":"2018-01-26T21:54:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15521"},"modified":"2018-01-26T21:54:49","modified_gmt":"2018-01-26T21:54:49","slug":"beet-fusilli-lemon-juice-and-zest-arugula-pinoli-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15521","title":{"rendered":"beet fusilli, lemon juice and zest, arugula; pinoli, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15529\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/beet_pasta_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini<\/a>\u00a0makes great pasta,\u00a0and they use local grains and local vegetables with the flavored varieties. The beet fusilli is\u00a0among our favorites. Last night I was very happy to find inspiration for another way to serve it, on line. <a href=\"https:\/\/showmetheyummy.com\/beet-pasta-recipe\/\">The\u00a0site<\/a>\u00a0I found provided merely the sketchiest of recipes and no quantities were cited, so I&#8217;ll outline here what I did with [most of] the elements that it included. Since I had no fresh goat cheese to stir into the mix, as suggested by the recipe, I used a little Parmesan, at the very end.<\/p>\n<ul>\n<li>eight ounces of boiled <a href=\"https:\/\/www.sfoglini.com\/products\/beet-fusilli\">Sfolini Beet fusilli pasta<\/a>, some of the cooking water reserved (by the way, this pasta only takes about 5 or 6 minutes to cook, and it goes to <em>al dente<\/em> with no warning), drained and stirred into a large heavy antique tin-lined copper pan in which about a tablespoon of juice from a Whole Foods organic lemon had been briefly stirred over low heat with 2 tablespoons of heated olive oil, about a tablespoon of zest from the same lemon and\u00a0couple handfuls of baby arugula from Eckerton Hill Farm added to the mix and gently stirred in,\u00a0along with a ladle or more of the reserved pasta cooking liquid, then a small handful of toasted pine nuts tossed in, the pasta served in 2 shallow bowls, with a little\u00a0Parmigiano Reggiano Hombre from Whole Foods Market grated on top, and a bit of olive oil drizzled around the edges<\/li>\n<li>the wine was an Oregon (Willamette Valley) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/scott-kelley-pinot-noir-willamette-2016\">Scott Kelley Pinot Noir Willamette 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.theguardian.com\/music\/2016\/sep\/18\/bach-goldberg-variations-mahan-esfahani-review-harpsichord?CMP=Share_iOSApp_Other\">Mahan Esfahani performing Bach&#8217;s Goldberg Variations, on harpsichord<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sfoglini\u00a0makes great pasta,\u00a0and they use local grains and local vegetables with the flavored varieties. The beet fusilli is\u00a0among our favorites. Last night I was very happy to find inspiration for another way to serve it, on line. The\u00a0site\u00a0I found provided merely the sketchiest of recipes and no quantities were cited, so I&#8217;ll outline here what &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-15521","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15521"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15521\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}