Seriously... doesn't it LOOK delicious? So how come, even with all the wonderful ingredients like sun dried tomato bread panko crumbs, white wine, roasted chicken, and mushrooms, it tasated a little dull. The crunch of the toasted crumbs (first tossed with some good olive oil and some minced garlic) was lovely. It's just that somehow the recipe I saw in this month's Cooking Light Magazine - Fusilli with Caramelized Spring Onions & White Wine - (and should have stuck to), didn't turn out quite as I expected.
While it's technically true that it's April, and therefore Spring, here in Halifax, Nova Scotia, ramps, asparagus and Spring onions are only visible in magazines. So already I was at a disadvantage. Plus I didn't really have time to caramelize the onion - just a quick chop and saute. I just added a handful of sliced mushrooms to one chopped onion in a large skillet with some olive oil while I was toasting the bread crumbs and adding the cooked chicken chunks to heat them through. Even adding the white wine and a couple of pinches of red chili pepper flakes didn't pump up the flavor enough. Not that it was bad... just... not great. I probably should have stuck to the recipe verbatem.
So what does one do with a mediocre dish of pasta? Well you beat up some eggs, turn the oven up to 400F/200C, toss the left over pasta into the egg mixture and whip up a frittata. . What's your "cure" for a mediocre pasta?
Don't forget that this week, Sweet Artichoke will be hosting . Send your PPN entries (I'm sure they'll be awesome) to sweetartichoke(at) gmail(dot)com and cc ruth (at) 4everykitchen (dot) com by Thursday night and check back for the roundup on Friday.