So simple and yet so good. Cut a fat handful of wild onions from the garden, added 10-12 chive stalks from John's plant (raw materials pictured here), sauteed them in butter, added some leftover pasta, then seasoned with salt and pepper. Next time, I'll saute them more - till they're meltingly tender versus a bit al dente. Nonetheless, the dish made a yummy and satisfying afternoon snack for two.
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