Posted by: lisetta | October 7, 2009

Mango pasta

mangopastaBen 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!

pastasciutta

What sort of ‘sauce’ shall we concoct for the green kiwi pasta, I wonder?

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