tag:blogger.com,1999:blog-1582295703581634106.post3187135479476311573..comments2023-09-20T06:42:58.990-07:00Comments on The Evolving Epicurean: Parsley & Walnut PestoAnonymoushttp://www.blogger.com/profile/02632245045372616962noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1582295703581634106.post-43657743702916575272012-05-31T07:03:38.998-07:002012-05-31T07:03:38.998-07:00Agreed on all parts. I'm just starting to disc...Agreed on all parts. I'm just starting to discover the joy of eggs on pasta. I'm not a huge pasta and red sauce fan, but I've been throwing together random things in pasta and putting an egg on top, which usually makes it that much better. Faux sauce. :)Anonymoushttps://www.blogger.com/profile/02632245045372616962noreply@blogger.comtag:blogger.com,1999:blog-1582295703581634106.post-22730520749697938132012-05-30T13:11:11.922-07:002012-05-30T13:11:11.922-07:00This looks so delicious... and a great way to use ...This looks so delicious... and a great way to use up fresh herbs, which I admit, I too totally let decompose in the bottom of my crisper. And really, you can pretty much put an egg on anything and call it a meal as far as I'm concerned!Steph (@ 20 Years Hence)http://www.20yearshence.comnoreply@blogger.com