Recipes-not-recipes #30

A supercharged green cavalo nero pasta and a pistachio and pear salad.

The bouncy spring greenness of this pasta is dedicated to Mitre & Mondays, the design studio that I’m officially a part of. Head to our Instagram and you’ll be met with bright, neon, slime green, a shade that makes me think of them and brings true good feelings into my body. This is in fact, a shameless plug to sign up to our newsletter, Doing Words, which we’ve been working on for the past month or so, where we’ll be sharing stories of material connections and the things that often go unnoticed. But back to the pasta. This was inspired by the viral cavalo nero sauce that I keep seeing on various social media platforms; the kale rigatoni at Manteca; and the Meera Sodha broad bean pesto that my friend Rach made for me last week. It was so unbelievably easy to make, the sauce so silky smooth, that I accidentally overcooked the pasta (sorry, Han!); at least the pistachio-studded salad (an ode to Alison Roman) turned out just right.

Admittedly this was the leftovers eaten the night after; I didn’t overcook the pasta this time!