Hubby turned thirty-one today. It is strange to think ten years ago was his twenty-first birthday. My, how the years have passed.
I left work early to surprise him with a Spring pasta dish and a yummy treat to complete the meal.
Linguine with Sun-Dried Tomatoes, Olives and Lemon is much less complicated than it sounds. As long as you have a blender or food processor, this recipe is actually quite easy… very minimal chopping!
Below are ingredients:
1. De Cecco Linguine – 2. 1 Cup Sun-Dried Tomatoes – 3. 1/3 Cup Olive Oil – 4. One Clove of Garlic – 5. Zest and Juice of 1 Lemon – 6. 1 Cup Green Olives – 7. Salt & Pepper – 8. 1 Cup Packed Basil – 9. Grated Parmesan Cheese
Click the link above for step by step directions.
For desert I stopped by Magnolia Bakery, a landmark bakery here in New York City. I picked up a small Red Velvet Cheese Cake, perfect for just us two. I would have loved to be able to find these little bomb candles… I’ll have to keep and eye out. We ended the meal with some Elderflower Soda – a light citrus tasting soda in this pretty bottle.
10. Magnolia Bakery Red Velvet Cheesecake – 11. Belvoir Elderflower Soda – 12. Bomb Candles