Spring Green

 Ange, Me and Elisabeth (and Bama) working it out on the trails

The Arboretum was packed this afternoon with people and dogs walking and running and playing and generally being friendly. It was a blissful way to spend time being friendly with some of my friends.

And it was a heel day - a productive one at that! Plus we were friendly and we ran (a little) before devouring pasta with a butter-garlic-cheese sauce.

Inspired by Rue's recipe (the downstairs neighbor) and prepared by my sweet friend Elisabeth, here's a delightful indulgence for when you've earned it (or at least dressed for it or thought about it or wanted to do it).

Rue de la Pasta
Penne Pasta
1 pkg. Gorgonzola
1 stick butter
3 cloves garlic (or to taste)
Olive Oil
Fresh basil, chopped
Squeeze of lemon
salt
pepper

Boil water with a pinch of salt and prepare Penne al dente.

While pasta is cooking, put about a tablespoon of butter in a shallow, wide saucepan and sautee garlic until tender. Add remaining butter and melt slowly, adding gorgonzola after the butter is mostly melted and stir until incorporated. Salt to taste and grind fresh pepper into sauce, then squeeze a quarter of a lemon into the sauce.

Drain pasta and toss with sauce until pasta is coated, scoop onto plates and sprinkle with fresh basil.