Ben and Rachel bought mango pasta on their trip to Hawaii a few months back; we finally had a chance to eat it tonight — for dessert.
It’s made with semolina and mango puree … while high quality, it didn’t really taste like mango, which was fine with us! The texture was really nice, and the color a light pumpkin.
I made it with fresh mint, ricotta cheese, orange zest and blueberry honey from a local farm. It was a great combo! Quel surprise!
What sort of ‘sauce’ shall we concoct for the green kiwi pasta, I wonder?