First good news of the day: FoodPornDaily featured my vanilla custard ice cream cake on the homepage today! Go check it out. :)
Now on to today’s post. My mom lent me her can of white truffle oil last week (you can tell I’m a foodie when I got overly excited about this), and I couldn’t wait to use it. I didn’t have time to run to the market, so I whipped up this rigatoni pasta with a truffle oil cream sauce and ingredients already in the fridge–zucchini, tomatoes and goat cheese.
I normally would have chosen farfalle or penne, but since I was using what I already had, rigatoni it was. The pasta turned out absolutely delicious–but really, how can any recipe with truffle oil as an ingredient taste bad?
Happy Friday!
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