yagathai | (no subject)

Made the best pasta in my life today (along with some asparagus wrapped in coppa and some very nice garlicky sauteed chard). The pasta was a new brand, and the best gluten-free pasta I've ever had. I dressed it very simply, with Parmesan Reggiano (about 1.5 cups for 12 oz of dry pasta), fresh-ground black, white, green and pink peppercorns (relatively fresh, so they had a delightful tang), a little butter and a little olive oil. SO GOOD.