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Small hot dried chili — salsa, chili oil, toasting, stir-fries
Heirloom dried beans — freshly harvested, creamy, full-flavored
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
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Small hot dried chili — salsa, chili oil, toasting, stir-fries
Heirloom dried beans — freshly harvested, creamy, full-flavored
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
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cook pasta according to package directions. while pasta is cooking, heat olive oil in a medium skillet over medium heat. add garlic, cook for 1 minute. add beans, sundried tomatoes, wine and cayenne pepper. bring to a simmer then cook until wine has reduced, about 3-5 minutes. when wine has reduced, add spinach to the pan. once spinach has wilted, add lemon juice. season with a pinch of salt and a few grinds of pepper (to taste). when pasta has finished cooking, drain it and add it to the pan. toss everything together. transfer to a pasta bowl or plate and top with lemon zest and parmesan cheese. note: to make this for two people, increase the pasta to two servings and use an additional 1-2 tablespoons of wine. you can also increase the sundried tomatoes and spinach slightly, if desired. this recipe was inspired by eat, live, run.