Dark Chocolate Linguine

Lately Saturday mornings have consisted of sweating at Rudy’s yoga class at Santa Monica Power Yoga, followed by sampling local foods at various farmer’s markets. Quality farmer’s market ingredients inspired this tasty dessert. I discovered Pappardelle’s pasta a few weeks ago at the original Los Angeles Farmer’s Market, and yesterday I came across spicy cinnamon chocolate at Chocovivo‘s stand in Playa Vista. What I love most about market shopping is meeting passionate small business owners who have devoted their lives to preparing natural, high quality products. Dark chocolate linguine, ice-cream and stone ground cocoa was a fun way to finish off a Saturday night meal.

8 ounces dark chocolate linguine
A few scoops of ice cream
Chocolate bar or chocolate chips for melting
2 tablespoons milk

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with cool water. Allow to cool.
2. Melt chocolate in a double boiler. Add milk to chocolate and stir.
3. Divide linguini into 3-4 bowls. Top with ice-cream and melted chocolate.

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