I would have used plain old red wine vinegar for this, not balsamic (no need for the sweetness). Or a squeeze of lemon at the end.
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I try to freeze these kinds of things flat in freezer ziplock bags. Saves space (and containers).
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I learn stuff all the time here. The Zip Loc idea would never have occurred to me.
Zip Loc bags, what can’t they do. I just stuffed 4 Zip Loc bags filled with wet paper towels and wildflower seeds in the fridge to help them germinate…
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I hear you!
I bought some ovenproof glass containers on one of the Amazon Prime days. I really like them for storing things in the fridge and freezer.
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This calls for tagliatelle or papperadelle but I’m sure spaghetti would work as well as any long pasta https://www.foodandwine.com/pasta-with-greens-and-beans-11684162
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Stanley Tucci’s zucchini spaghetti is quite good.
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this is a go to because i always have everything on hand.
scaled down for 1 (minus the rosemary):
2 ounces linguini fini
1 tablespoon butter
1/4 cup sliced almonds
pinch red pepper
1 tablespoon lemon juice
1 teaspoon lemon zest
2-3 handfuls greens
1/4 cup pasta water if needed (i never have)
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That sounds great
thinking hazelnuts would work, as well.
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