ニューヨーク・タイムズのインスタグラム(nytimes) - 10月6日 07時16分

Now that the weather’s cooling down, it’s perfectly reasonable to find yourself craving a heartier, more substantial pasta than the kind of dish we usually make in summer. This autumnal dish, photographed by @karstenmoran, combines fresh shelling beans, pancetta, chanterelle mushrooms and pasta. One note from @david_tanis, the recipe’s author: Use a little of the liquid left behind from cooking the beans to finish the dish. Bean broth, he writes, adds more flavor. Visit the link in our profile to get the @nytfood recipe for this Wild Mushroom and Butter Bean Pasta. #?

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