Saw this recipe posted, I think on Facebook, from the New York Times Cooking section and it seemed promising - interesting, easy, quick. We had a go at it, but were less than thrilled. It wasn't terrible, but we all found the lemon too bitter (even after blanching and caramelising), and Geoff found that there wasn't enough to it - mainly pasta with nothing else in it, to speak of. I felt the texture was a little too gloopy, rather than being saucy. Not awful or anything, but not a keeper.
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