Ted Cavanaugh
Technically, pesto should be pounded or processed to a paste, but sometimes shortcuts pay off. This chopped version yields a more varied texture and requires nothing more than a cutting board and a knife.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.
The summer salad stalwart gets a makeover.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.