{"id":8025,"date":"2016-04-30T16:45:14","date_gmt":"2016-04-30T16:45:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8025"},"modified":"2016-04-30T16:45:14","modified_gmt":"2016-04-30T16:45:14","slug":"nodi-marini-with-peppermint-parmesan-and-micro-beets","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8025","title":{"rendered":"Nodi Marini with peppermint, Parmesan, and micro beets"},"content":{"rendered":"

\"pasta_peppermint_Parmesan\"<\/p>\n

it took almost an hour<\/p>\n

 <\/p>\n

We were hoping it would be less.<\/p>\n

Well, a large amount of\u00a0water has to come to a boil and then\u00a0a sturdy artisanal pasta will take its own good time, and after that\u00a0there’s a little swirling or stirring, and pretty soon it’s a pretty late supper.<\/p>\n

Okay, it was late, even for us; it was nearly midnight.<\/p>\n

But it was delicious, and probably both better and more comfy than any alternative we had after returning home close to 11 o’clock. \u00a0We came\u00a0directly from\u00a0Louise Fishman’s opening at the Philadelphia ICA<\/a>, which\u00a0had culminated a\u00a0wonderful day trip to Philadelphia.<\/p>\n

The recipe is from Mark Bitttman, ‘Minting A Pasta Dish For Summer<\/a>‘.\u00a0I’ve been saving it since 2003.\u00a0He writes that the amount of the herb indicated, “..allows the mint to announce its presence’. \u00a0If you like mint\u00a0as much as I do, I don’t think using more of it in this recipe would be a bad idea at all.<\/p>\n

I halved all of the ingredients.<\/p>\n