I’ve always wondered if a recipe could be too simple? Well…… the votes have come in and the answer is a unanimous…not in this case. With necessity being the mother of invention, I created this recipe as the simplest way to sample our new BonaChia® Pasta to hundreds of people in stores around the country. …
Oh, the people we meet, the pasta we eat. I recently met a food scientist by the name of Lillian. Lillian graduated from Michigan State University in Food Science and now is attending Schoolcraft Culinary School. Amazingly creative and talented, with both sides of the brain working, I asked Lillian to try our BonaChia®. …
food science and bonachia® spinach fettuccine with parsley pesto Read More »
