A quick peek inside my pantry will reveal one major insight into my cooking style: I am not afraid of pasta.
Carbs, and pasta in particular, have become the arch-nemesis of many diet plans, and the gluten-free phenomenon hasn’t exactly helped to shine a positive light on my beloved carbohydrate. But in my kitchen, pasta is one of the major food groups. I’ll concede that yes, fine, pasta should be enjoyed in moderation, but in my opinion, it should, under no circumstances, be avoided.
