It's kind of surprising this recipe drew me in, because.... well, here’s the thing -- I don’t really get too excited about pasta. Nor do I ever suggest going to an Italian restaurant for dinner, or even make traditional meals for friends. This might not be that surprising, I guess, except that my mother’s side of the family is Italian, and I spent a summer in Italy, studying the art as well as the language. <br />Marjoram, on the other hand, has always interested me, although I admit not really understanding when to use it, outside of adding it to a homemade tomato sauce. So when I saw this recipe from Missy Robbins of New York’s A Voce in Food and Wine starring the stuff, I decided to give it a try. And people… oh, man, is this dish ever good. Seriously, make this. It was fantastic, and complex and made me love pasta again. I adapted it a bit, because I don't have access to a grill, but I think the heart of the recipe still remains. <br />

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