Sauté cooked pasta and blanched vegetables with a little garlic, scallions, and shallots in butter. Season lightly with salt and pepper, add heavy cream, and reduce to coat. Toss with a grated hard cheese.
A Southern Gallimaufry
A Southern Gallimaufry
Sauté cooked pasta and blanched vegetables with a little garlic, scallions, and shallots in butter. Season lightly with salt and pepper, add heavy cream, and reduce to coat. Toss with a grated hard cheese.