The House Pasta evolved out of necessity one night. I was feeling semi-lazy, but did not want to succumb to take-out. It was developed over time and was inspired by a dish that I've had time and time again from our local neighbor joint. The ingredients for the House Pasta are typically on hand in my pantry and are usually thrown together on a whim when I am lacking in fresh produce or inspiration. I like to use a mix of both fresh and jarred products and always finish with freshly grated parm and a rough chop or tear of fresh herbs. I have been gravitating toward gluten-free pastas lately that are made with quinoa and brown rice. I like the added nutrient punch that they supply as well as the lack of "brick in the gut" feeling that can result from regular pasta.