Linden's Green Curry Pasta

You know, when I first arrived in England and started cooking with English people, (yeah, English people like my boyfriend) I concluded that there are some really deplorable things about English cooking. I mean, for the older generation, there's the fact that pasta seems foreign. It's potatoes all the way. For the younger one, it's the use of butternut squash in Indian curries, and tuna with tomato sauce on pasta (the latter, I admit, is probably a combination of studential status and terrible cooking skills, which we can't entirely blame on the citizenship, I remember the not-too-distant past when Xan's meal de force was fried eggs).  And then there's the fact that every pub in the country seems to have the same ten things on their menu, maybe with one "asian" dish to set them apart, which tends to be an indian or thai "fusion" curry - which is to say, served with pasta.

And originally I seriously objected to the idea on the grounds that Asia meant its food to be served with rice, and we should eat it the way it was meant to be eaten, but now, I sometimes find myself with leftover curry on hand, and no rice, and leftover pasta, and I think, "maybe just this once, I don't have to tell anyone about it..."

But I have decided to be honest with myself and own up to my non-snooty ways. I really like green curry with bowties. It's also pretty good with spaghetti.

I am not even going to try to justify this.