Papardelle with fennel and juicy oranges
Pasta freak as i am, i think i could easily make the ultimate '365-days pasta' book. And happily enough i'm not the only one in our family who loves the numerous varieties of pasta. Not only the ingredients of the sauce are easy to alternate daily, (just by looking in to the cupboard!) but also the different types of pasta - and there ingredients of course - are almost too many to mention.
For example, what do you think of spelt-pasta with homemade pesto and parmesan, spinach tagliatelle with ricotta and sun dried tomatoes, rigatoni al l'uovo with caper and mint, or truffle ravioli with butter and sage... god, i haven't even started yet!
But don't worry, i won't bother you with daily recipes of pasta! Just now and then, when i really, really need to!
By the way, i always try to keep the 'Fit for live' method in mind when i prepare pasta. When the recipe says to add parmesan on top, i usually won't eat it that way myself, because it adds proteins to carbohydrates. If you separate these two (while it's ok to eat fat with either one of them), food will exit your body a lot faster, which is, first of all, healthier and second to that, good for your diet to!
If you are interested in the book: 'Fit for live' by Marylin and Harvey Diamond
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