Asian Ginger-Sesame Roasted Veggie Pasta
I have said it before and I’ll say it again. While I love vegetables, and pasta, and taking photographs of such things, the thing that I have come to love most about blogging is the friends I have made during the past three-and-a-half (whoa!) years!
Friends like Erin:
Is she not the sweetest thing you’ve ever seen?
Friends like Erin are friends who you meet via Twitter and get to know and then end up meeting for the first time a handful of months later and you click instantly like you have known that friend all your life. We did such a thing in May and yes, we totally shared a milkshake in Miami, along with some crinkle fries and bourbon…but that’s another story, for another day.
Erin and I spent a few days together chatting, laughing, and eating our way through Miami. We went on long walks together, to counteract the milkshakes, of course. And we enjoyed every bite of Miami we encountered.
And shortly after our Miami trip, Erin and The-Law-Student (AKA, Ben) took off for a MONTH in France. Just because they said, “hey, we should do this while we can.” So they did. And while they are over there indulging on cheese, bread, wine and macarons, we are here, eating roasted vegetable pasta. And sadly enough, it doesn’t even have a French-twist. But it does have a twist that is, in my opinion, just as favorable – a twist of ginger, soy sauce, sesame oil and sesame seeds. At least it can be second best to a French macaron, right?
Check out the full recipe on Erin’s site: The Law Student’s Wife – Asian Ginger-Sesame Roasted Vegetable Pasta!