Fresh, Flavor-NOODLE BOWLS

These mouthwatering recipes prove that there are endlessly tasty ways to prepare a plate of pasta

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No matter the occasion, you can’t go wrong with a heaping plate of noodles. So we were thrilled to discover the new cookbook

Milk Street: Noodles from cooking guru Christopher Kimball. “Beyond the classic Italian plate of spaghetti tossed with ragù or pesto, there is an almost infinite universe of recipes, from ramen to spaetzle, from lo mein to gnocchi, from couscous to fregola,” says Kimball. “Like chicken soup, noodles are a cultural litmus test of sorts, bringing to the fore the flavors, techniques and preferences that make every culture special and captivating.” Case in point: these three creative, unique and delicious recipes. Try one tonight!

RIGATONI WITH PISTACHIO-RICOTTA PESTO

1. In a large pot, bring 4 quarts water to boil. Stir in the pasta and 1 tbsp. salt, then cook, stirring occasionally, until al dente. Reserve 11 ⁄2 cups cooking water, then drain the pasta and return it to the pot.