Continuing with the week's theme of green, I am making baked green pasta. The guiding principle was to take a bunch of green stuff--a handful of cilantro, a handful of spinach, a blob of Thai green curry paste, and some garlic (okay, not so green)--and make a bright green paste. Then, while the water was coming to a boil for my cute little rombi (my current favorite pasta shape for baked pasta), I made a simple white sauce, added the paste before it thickened up, and then finished it over low heat. Then I turned the whole thing into baked pasta by means of the simple equasion: sauce + feta + pasta, baked in a lightly oiled casserole. Served with a green (of course) salad. The teaspoon of green curry was the stroke of genius here, I think, though plenty of garlic is also key.

Did you know? If you are making an assembled dish, it is best to salt all the parts separately, as you cook them. That way, the saltiness goes into the food, instead of just lying on top.

Also: I like parentheses.