Pasta can change its attitude as quickly and easily as fashionistas change their sunglasses. That’s why it always makes an entrance, and perpetually remains in style. Consider ideas such as Avocado Pasta from Sixth Street Grill in Eugene, OR; Angel Hair Pasta Frittata from Ortanique in Coral Gables, FL; Turkey Saltimbocca with Corn Pappardelle from Scampo in Boston and Roasted Lamb and Goat Cheese-Stuffed Peanut Ravioli from Zest Cafe and Home Art in Raleigh, NC. All of these recipes appear on the pages that follow.
Pizza, too, has evolved along with American lifestyles. Not only does pizza hold its own as an appetizer or an entree, it also showcases global ingredients and makes appearances on breakfast and dessert menu as well. Among this month’s pizza recipes are a Roasted Pear, Walnut and Gorgonzola Pizza from Cloud 9 Restuarant in Augusta, ME; and Big-Eye Tuna Pizza from Yellowtail in Las Vegas.
