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Editorial
Celebrating Spring with Seasonal Pastas
After a cold winter, the arrival of spring-season produce feels like a reason to celebrate. We curated a set of recipes from some of our favorite chefs that put seasonal flavors on a comforting pasta platform. We bet you’ll find one that fits your operation! Here are a few to get you in the mood:
“Carbonara” Orzo Pasta Salad with Spring Vegetables and Portobello Lardons We love this dish from Chef Michael Israel, now Corporate Chef at Arby’s, as a lighter take with all the flavors of carbonara, with no meat or eggs! Seasonal asparagus and peas star here, along with mushroom “lardons” to add texture and umami depth. The parmesan cream brings big-time richness in a small portion, and an easy, portable base of orzo holds it all together. Works great as a takeout item with sophistication!
Rigatoni, Wild Mushrooms, Peas, Pancetta and Meyer Lemon Chef Adam Mali lent us this dish during his time at San Francisco’s Mandarin Oriental Hotel. It’s the balance of flavors here that really shines – rich umami from roasted mushrooms and mushroom stock, acid and a touch of sweetness from seasonal Meyer lemons, and bright, fresh green peas. A little bit of cream, grana padano and pancetta provides the richness and saltiness to take it over the top, all brought together on toothsome Barilla rigatoni. Bravo chef!
Broccoli Pesto With Linguine We are used to having broccoli around all year, but it does have a season! Spring and fall are the peak times, and this elegantly simple dish from Chef Joe Natoli with Avendra Group serves it up in a new way. It’s a pesto of blanched broccoli, pecan oil, romano cheese and garlic, which results in a gorgeous color and creamy texture with tons of flavor. A breadcrumb with pecan and pancetta adds crunch and savory saltiness, and it looks fantastic on the plate. Nice one Chef!
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