Whole wheat pasta

I’ve never been a fan of whole wheat pasta, but I had some recently that seemed much better than what I’ve eaten in the past.  It was Fresh Market brand, given to me in a gift basket by our friend Candace.  I prepared it with some sauteed collard greens, shallots, and raisins (sort of a Sicilian/North African thing).  It was rustic, toothsome, and satisfying.

I served it with a fruit salad thrown together from some stuff we had laying around- mango, apples, citrus, etc.  I dressed it with some lemon juice and a splash of Cointreau.

Protein came in the form of a pork tenderloin- seasoned, seared in a cast iron skillet, and finished in the oven.

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