Following in the tradition of our own Nonna Pat’s family suppers, this week’s menu stars a heartening pasta fit for an evening spent gathered round the table: Pop open a luscious, big-bodied Pinot Noir before lingering over imported paccheri noodles topped with handcrafted tomato sauce and basil-nettle pesto, plus whole-grain bread, fresh ricotta and a sweet-tart rhubarb crumble with buttery almond topping. A wide selection of spring produce, including baby butter lettuce, radish and fennel, help accent this colorful meal.
Here are a few recipe ideas for the week:
Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto
This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Topped with our signature almond crumble topping, this sweet-tart dessert makes the most of fresh spring rhubarb.
Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in this month’s Edible Seattle magazine.