Salad:
1lb cooked spaghetti
2 or 3 bunches blanched asparagus
1/2 lb chopped pancetta or prosciutto
shredded parmesan cheese to sprinkle on top
Dressing:
1 cup olive oil
1/4 c. white wine or rice vinegar
2 cloves garlic
3 T grated parmesan cheese
2 T assorted chopped fresh herbs
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment