First he rolled out thin sheets of cracked peppercorn pasta, then layered them with veggies, cheese, and fresh tomatoes (instead of marinara). He used fresh basil, swiss chard, trumpet mushrooms, onions, carrots, zucchini, and yellow summer squash. Oh, plus four different kinds of cheese: fontina, mozz, ricotta, and Parm.
And oh my gosh, was it good. Plus, I was able to use a little of the basil pesto that was made during my class. So thanks to my M. for channeling someone's little Italian grandmother for a night.