A light supper. Girandole pasta in ricotta and herbs.
The herbs Iv'e picked from the garden: Sage, thyme, basil, chives, tarragon, rosemary and garlic. Iv'e also added parsley, as well as some more chives and basil.
The ricotta is store bought, but very good. Also a little Parmesan, some strong and bitter olive oil, a touch of wine vinegar, and plenty of black pepper.
For dessert, we had a wonderful mango from our tree, and some very nice plums from the market, which had a distinct cherry flavor.
