Pesto has become a staple, especially in late summer when basil is best. But pasta with pesto does have its limits; it’s simply not substantial enough to serve as a main course. The Genoese, originators of pesto, figured this out centuries ago, when they created this dish, which augments the pesto with chunks of potatoes and chopped green beans, making it a more complex, more filling, and more interesting dish. Recreating this classic dish is straightforward and easy. Note that if you start the potatoes and pasta simultaneously, then add the green beans about halfway through cooking, they will all be finished at the same time and can be drained and tossed with the sauce in a snap. This technique may sound imprecise, but it works.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.