featuring tender triangular parcels of fresh pasta with a potato, fontina and mascarpone filling, finished with nutty browned butter and grated Parmesan.
What to do? I have a few go-to moves — red lentil soup, scrambled eggs, tuna mayo bowls, and spam fried rice. One of my favorites, though, is an upgraded version of my childhood favorite: pasta with ...
Add the remaining pasta, finishing with a covering of béchamel. Sprinkle with the rest of the Parmesan and breadcrumbs and dot with the remaining pieces of butter. Bake for 20–30 minutes ...
Reserving 2 cups pasta cooking liquid, then drain the pasta. Heat garlic, butter, and remaining 1/4 ... Garnish with Parmesan, and serve with lemon wedges.