Dinner
So I’m definitely making pasta for dinner, in a browned butter sauce with morels and chicken, but what kind of pasta should I use?
In my cupboard I currently have:
- Orzo (probably not right for this)
- Couscous (see above)
- Whole wheat penne
- Linguine
Which one should I use? I think the penne and the linguine are the front-runners. The penne is healthier, being whole wheat, but I wonder if the slightly heartier taste would work well with the morels, which are also rather earthy. Would it detract from them or complement them?
The linguine is just normal semolina, pretty neutral. Help!
I think the whole-wheat might detract from the morels. I’d go with the linguine.