This pasta is a tribute to a crostini appetizer I learned to make when I was in Avignon. I stumbled upon a cooking demonstration at the Les Halles Indoor Market there during my visit to France in 2007. Ever since then, any party requiring appetizers will be debuting this crostini. I still have the recipe printout from the chef, neatly stored behind plastic. The other recipe he gave was a creme de petit pois, a cold thin pea puree with mint and creme fraiche–also delightful, but that’s another post.
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