On Saturday, April 9, 2016 at 2:57:33 PM UTC-5, carnal asada wrote:
> On 4/9/2016 1:29 PM, John Kuthe wrote:
> > On Saturday, April 9, 2016 at 10:40:13 AM UTC-5, MisterDiddyWahDiddy wrote:
> >> http://www.pbs.org/food/fresh-tastes...cacio-e-pepe/?
> >>
> >> --Bryan
> >
> > Yep! Simple is best!
> >
> > I invented my own Mushroom and Cashews Linguini by basically following that same paradigm! I wash and slice a
> > pile of fresh mushrooms in EVOO (pepper and garlic granules seasoned), then pile some cashews on it while the
> > linguini cooks. Drain the linguini when cooled, toss with about a TBS of
> butter, then season with black pepper,
> > some red pepper flakes and dried basil, toss slightly them put the mushroom cashew mix on it, toss slightly and
> > grate a bunch of Parm Reggiano on it, toss slightly and EAT! :-) YUM!!!
> >
> > John Kuthe...
> >
>
> I have to say, that sounds quite tasty!
>
> But why not use fresh basil?

We don't have basil yet, but the rosemary is coming back nicely, and the
parsley and oregano are going nuts--WAY more than we could possibly use.

--Bryan