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serving & menu ideas

Have some Butterscotch Icebox Cookies or a 5-Minute Milkshake for dessert.

fettuccine with fresh herbs

Fresh summer herbs release an intense, splendid aroma when you stir them into hot oil. (See photo)

SERVES 4 TO 6

TIME: 20 MINUTES

1 pound fettuccine or other pasta

¼ cup extra-virgin olive oil

4 garlic cloves, minced or pressed

½ cup minced fresh parsley

½ cup minced fresh basil

½ cup minced chives or scallions

½ teaspoon salt

½ teaspoon black pepper

grated Parmesan or Pecorino Romano cheese (optional)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, prepare the garlic and herbs. Warm the oil in a small pan on low heat. Add the garlic and cook for about a minute until the garlic is golden; don’t let it brown. Add the herbs and cook for about 30 seconds, stirring constantly. Remove from the heat, ladle about ½ cup of the hot pasta-cooking water into the pan, and set aside.

When the pasta is done, drain it. Place the drained pasta in a serving bowl, add the herb and oil mixture and the salt and pepper, and toss well. Toss in some grated cheese if you like. Serve right away.

INGREDIENT NOTE If you have a garden filled with herbs, you may want to add some other fresh herbs such as thyme, sage, marjoram, mint, chervil, oregano, or summer savory.

serving & menu ideas

Serve with one of the Crostini as a first course, or with Fresh Tomato & Mozzarella Salad on the side.

fettuccine with walnut pesto

Rich and delicious Walnut Pesto can be made in minutes in a food processor or blender—it will be ready before the pasta has cooked. Make extra; it keeps well for 3 or 4 days in the refrigerator and is good on boiled potatoes and steamed fish.

SERVES 4 TO 6

TIME: 20 MINUTES

1 pound fettuccine or other pasta

WALNUT PESTO

1 cup chopped fresh or canned tomatoes

2 garlic cloves, minced or pressed

1 tablespoon extra-virgin olive oil

½ teaspoon salt

1 cup toasted walnuts

½ cup very thinly sliced fresh basil leaves (optional)

1 cup grated Pecorino Romano or Parmesan cheese (optional)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about a cup of the pasta-cooking liquid and then drain.

Meanwhile, make the Walnut Pesto: In a blender or food processor, purée the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If you’re using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.

Transfer the drained pasta to a serving bowl. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy. Serve immediately, topped with basil and grated cheese, if you wish.

serving & menu ideas

Serve with a simple green vegetable, such as broccoli or sautéed greens, or with a spinach salad with Caesar Dressing. Make Watercress Crostini to munch on until the pasta is ready.

pasta with caramelized onions & blue cheese

Here’s a simple supper to make in the chill of fall or winter, when the sweetness of the onions and the richness of the cheese is comforting.

SERVES 4 TO 6

TIME: 30 MINUTES

1 pound chunky pasta

1 tablespoon olive oil

6 cups chopped onions

1 teaspoon salt

¼ teaspoon black pepper

½ cup dry white wine, vegetable broth, or water

4 ounces crumbled blue cheese (1 cup)

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, in a skillet on medium heat, warm the oil and cook the onions with the salt and pepper until soft, golden brown, and lightly caramelized. (The larger your skillet, the faster the onions will caramelize. In a 12- or 14-inch skillet, the process may take less than 10 minutes. In a smaller skillet in which the onions are crowded, it could take 20 minutes.) Add the wine, broth, or water and continue to cook on low heat, stirring occasionally,