Basil Fusilli with Pistou, Peas and Romano Beans
Escargot ‘En Croute’ with Pistou and Parmesan
Leftover Duck and Spaghetti with Red Cabbage Salad
Champignons de Paris and Angel Hair with Mâche and Comté
Orzo with Spinach Pistou and Pine Nuts
Poached Shrimp and Asparagus with Tarragon Vermouth Sauce
Provençal Tomato Sauce with Angel Hair and Basil
Smoked Salmon Tartare with Poached Egg and Lemon Crème Fraiche
