Pesto Beans, a Bowl of Summer Tenderness
Source: New York Times
Good morning! This is Tejal, filling in for Sam.I was with friends at a very fancy Italian restaurant in Los Angeles the other day, and we ordered a twirl of glossy, pesto-slicked pasta. It was bright green and gorgeous, but the pasta itself was dry and almost crumbly at its core. No one enjoyed it. Why do some kitchens insist on serving aggressively, belligerently al dente pasta?Don’t get me wrong — I don’t want…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times