Interesting. Here's another, more mainstream, sugg...

2009-06-04T13:31:33.409-04:00

Interesting. Here's another, more mainstream, suggestion for mint use:
3/4 lb. pasta (penne, farfalle, etc.)
1 egg, beaten
3/4 cup skim milk*
2 tbsp olive oil
3/4 cup parmesan cheese
salt & pepper
zest of one lemon
handful of mint, torn
1 cup frozen peas
4 oz. prosciutto, cut into pieces

* If you use whole or low-fat milk you can reduce the amount of olive oil.

Combine egg, milk, olive oil, and parmesan cheese and slowly heat to medium-low, stirring to melt cheese. Add lemon zest and salt and pepper to taste. Cook pasta as directed, and 1-2 minutes before it's done, throw peas in the boiling water. Drain pasta and peas, saving some of the pasta water. Add proscuitto, cheese sauce, and mint to pasta, tossing to combine (add reserved pasta water if needed). Serve with extra parmesan cheese. Serves 4.

Comments on The Canning Doctor: Really Winging It

Interesting. Here's another, more mainstream, sugg...