Penne with Roasted Radicchio

I wedged up some radicchio, slivered some garlic, threw a few anchovy fillets and drizzled some olive oil over the whole mess.  Stuck it in the oven at 425 degrees and roasted it until wilted--tossed it around a few times.  Then I dumped some cooked and drained penne in and topped it with toasted breadcrumbs, pinenuts, pecorino and parsley.  It's kind of homely, but it tasted pretty good.

 

Easter Brunch

Fettucine, garlic, onion, leek, asparagus and pancetta in a light cream sauce, topped with a poached egg, parmesan and salt and pepper.  (I personally think that pasta is highly underrated as an acceptable breakfast carb here in the good old U S of A.)

 

Last Sunday's Spring Veggie Supper

Steamed asparagus and artichoke with roasted Yukon fingerlings and onion.  There was a homemade lemon aioli for dipping, but somehow that didn't make it in the picture.