Farfalle—butterflies in Italian—is tossed with peas, bacon, butter, sage, lemon juice and zest and Parmesan. Recipe below.
Circumstances converge, synapses fire. And sometimes, recipes happen. Recently, we were at the International Home + Housewares Show here in Chicago. We try to go every year, looking for new kitchen tools and trends. (In the coming weeks, we’ll be sharing various finds from this year’s show.)
There are always big, exciting discoveries and great conversations at the show. But there are also little asides, quiet incidental moments that we almost miss. One happened at Eataly’s booth. The giant purveyor of all things food and Italian opened a Chicago outpost this winter, as Marion reported here. At their Housewares Show booth, they were showcasing some of their wares and brewing up cups of amazing espresso. As Marion chatted with the barista, I picked up a recipe card. It was for squash-filled ravioli in a sage butter sauce. I ignored the ravioli and stowed the simple sauce (sage leaves browned in butter and mixed with reserved pasta water) away in my head for a future pasta dish idea. Continue reading “Butterflies and a taste of spring: Farfalle with Peas, Bacon and Sage Butter”
