 My husband and I could eat pasta seven days a week. This week I changed up our normal pasta routine by preparing the recipe that appeared in the March 7th issue of the New York Times food section. Pasta with Roasted Cauliflower and Blue Cheese has the simplest of preparations which brought the best results. Melissa Clark’s recipe, from her “Good Appetite column, is a winner. The pasta has roasted cauliflower, leeks, a few cloves of garlic and fresh thyme. Italian Gorgonzola cheese, along with the addition of the pasta water, created a silky sauce. A few tablespoons of butter added richness to the sauce and a touch of lemon juice brought brightness. Before serving the pasta, a sprinkle of thyme leaves and minced chives brought it all together. Lucky for me my chives are in a container on my deck. Despite the snow and chill in the air, they’ve started growing for the spring. I was fortunate to be able to get enough for the pasta last night and a chilly day held the promise of spring.
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