Recipe report: Going for the green
Friday is St. Patrick’s Day and Monday, the first day of spring. Both those occasions call for celebrating the green—whether it be green food and drink or fresh greens—as showcased in these five recipes.
Spaghetti with Pistachio Pesto and Mint Ricotta
Fresh basil season is still weeks away in most parts of the country, but chef Todd English uses fresh arugula and parsley as the base for this pesto. Pistachios add texture and nuttiness to the sauce, and mint infuses the dish with a touch of springtime.