It may be a little early for this, but GUEST RECIPE!

I know this is only a new baby blog, but my finacee Jim made such an awesome dinner last night that I had to have him write out the recipe so I could share it. I'll post a recipe of my own tomorrow, I promise!
Sour Cream Pasta with Spinach

1/2 lb medium seashells (or whatever shaped pasta makes you happy)
2 tbsp olive oil
1 yellow onion, chopped (or 1 leek for a milder onion flavor)
2 cloves of garlic, crushed
1/2 bunch green onions, chopped
1 carrot, chopped (optional)
2-3 heaping tablespoons of sour cream
1/4 cup heavy cream
1 cup white wine
1 cup fresh or frozen spinach
1 teaspoon fish sauce (optional)
basil
2 tbsp grated parmesan cheese
2 tbsp iberico cheese, grated
salt
pepper

Cook the pasta according to directions. Saute the onion, garlic, green onion, and carrot in olive oil until the onions are soft. Season with salt & pepper. Add the wine and basil; reduce over low heat for 5-7 minutes. Add the fish sauce, sour cream, heavy cream, spinach, and grated cheese- stir until consistent and simmer for 12 minutes. Season with additional salt and pepper to taste. Add more heavy cream or sour cream according to accomplish the desired texture. Toss with the pasta in a large bowl and serve hot with garlic toast.

MATTIE'S CHEESE NOTES:
With this particular recipe Jim used a combination of parmesan cheese and iberico, which is a semi-hard white cheese with a very subtle sharpness to it. You can certainly substitute the iberico with romano, or just more parmesan if you choose.