spring dinner

i've been very busy cooking and pretending it's spring despite it being the '2nd rainiest month in boston ever'.

tonight's recipe as follows:

• 2 red potatoes


• green beans


• 2 ripe tomatoes


• brie cheese


• angel hair


• olive oil


• salt


• fresh pepper


• rosemary


• lemon (optional)

cut the potatoes into 1/2 inch cubes (smaller the better), toss in olive oil, salt and a tiny bit of chopped rosemary. stick in the oven to roast until golden and tender... around 375 for 30 minutes

dice tomatoes set aside, cube brie cheese & set aside

boil salted water, cook pasta...reserve water by draining into another pot

bring reserve water back to boil, put in roughly chopped green beans, cook 3 minutes. drain and save about 1/4 cup of reserve water

toss pasta, cheese and 1/4 reserve water with a little olive oil until creamy. then add the rest of the ingredients, toss and serve with lemon slice. i like the lemon squeezed at the end. brightens it all up!

next time i will substitute parmesan for brie to make it more creamy and i will wear an apron as cute as this one from anthro