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Add the broccoli rabe to the boiling pasta water during the last 5 minutes of cooking. Heat the olive oil in a skillet and blister the cherry tomatoes as directed in step 2. Add the garlic and crushed red pepper to the pasta and ricotta mixture and top with the cheese shavings.

Vegan Variation

Omit the ricotta and Pecorino Romano.

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Make a Meal

Serve with Chickpea Salad with Celery, Lemon and Herbs ([>]).

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GNOCCHI WITH GREEN BEANS AND WALNUT PESTO

Served hot or at room temperature, this makes a satisfying dinner. You can use almost any pasta. Vacuum-packed gnocchi made with spelt are especially delicious. Or use penne or orecchiette ("little ears"), a thick, concave pasta with lots of chew.

Cook Time: 20 minutes

Serves: 4

Pesto

¼ cup walnut pieces

1 garlic clove, grated

½ teaspoon coarse salt

2 cups loosely packed torn fresh basil leaves

¼ cup extra-virgin olive oil

3 tablespoons grated Parmigiano-Reggiano

12 ounces freshly made or vacuum-packed gnocchi, tortellini, orecchiette, penne or other pasta shape

1 tablespoon coarse salt

8 ounces green beans, cut into 1-inch lengths (about 2 cups)

¼ cup walnut pieces

2 tablespoons grated Parmigiano-Reggiano

To make the pesto by hand: Combine the walnuts, garlic and salt in a large mortar and pound into a paste with the pestle. Add half of the basil leaves and pound until reduced to a coarse paste. Repeat with the remaining basil. Gradually add the oil, stirring with the pestle. Stir in the cheese. To make the pesto in a food processor: Combine the walnuts, garlic, salt and basil and process to a coarse puree. With the motor running, add the oil in a slow, steady stream. Transfer to a small bowl and stir in the cheese. You should have about ½ cup pesto.

Bring a large pot of water to a boil. Add the pasta and salt and boil, stirring, until the pasta is almost ready, 8 to 12 minutes depending on the shape. Add the green beans and boil, stirring, until crisp-tender, 3 to 5 minutes. Ladle out ½ cup cooking water and set aside. Drain the pasta and beans and return them to the hot pot. Add the pesto and half of the reserved cooking water and toss to coat. If you'd like more moisture, add the rest of the cooking water. Spoon into a serving dish and sprinkle the top with the walnuts and cheese.

Shortcuts

Making pesto is quick and easy with a big mortar and pestle, but for those who love being plugged in, use your food processor. Don't be tempted to overprocess the pesto. A coarse puree with bright green flecks is what you want.

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Make a Meal

Serve with Chopped Tomato, Celery and Kalamata Olive Salad ([>]).

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TWICE-COOKED POLENTA GRATIN

Decadent and fabulous, this gratin begins with a batch of stovetop polenta that is layered in a baking dish with cheese, topped with half-and-half or milk and baked until golden and bubbly. The dish can be made a day ahead and then baked before serving, increasing the baking time by 10 minutes.

Cook Time: 40 minutes

Serves: 4 to 6

Extra-virgin olive oil

½ cup finely chopped onion

2 cups yellow cornmeal

1 cup half-and-half or milk

4 tablespoons grated Parmigiano-Reggiano

1 teaspoon coarse salt

8 ounces Italian fontina, Swiss raclette or mozzarella cheese, coarsely shredded (about 2 cups)

Heat 2 tablespoons olive oil in a large Dutch oven. When the oil is hot enough to sizzle a bit of onion, add the onion and cook over medium-low heat, stirring, until softened, about 5 minutes. Do not brown. Add 2½ cups water and bring to a boil.

Meanwhile, pour 2½ cups water into a bowl and gradually whisk in the cornmeal until blended. (This step helps to prevent lumps.)

Gradually stir the cornmeal mixture into the boiling water. Cook, stirring constantly, until the polenta begins to boil and pulls away from the sides of the pan, about 3 minutes. Cover the pot and let cook over very low heat, stirring occasionally, until very thick, 10 to 15 minutes.