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.
A feel-good dinner designed to cram a ton of veg in each serving.
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.