Pasta al Pesto di Pistacchio

Pesto with a flavor that is more nuanced and complex than your usual basil pesto, thanks to not just the typical flower-y basil but also bright, refreshing parsley; the pistachios have a stronger, nuttier, more substantial flavor than the mild-flavored pine nuts that you usually find in pesto. The garlic adds a little spicy sharpness and a boost of flavor, and the cheese, well -- a good dose of cheese is always a good idea, especially where pasta is concerned.

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Saltimbocca alla romana

A super simple recipe for a Roman classic - -Its name literally translates to "jump in your mouth," accurately referring to the fact that the dish is so tasty that your taste buds do a little hop and skip when you eat it: the veal is complemented but not overwhelmed by a slice of salty rich prosciutto, the sage leaf adds a cozy, herb-y note, and the white wine (and subsequent pan sauce) adds another layer of flavor to the whole dish.

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Torta Pasqualina

Italy’s traditional Easter Torta Pasqualina, or rather: a fluffy ricotta filling, mixed with lots of spinach for color and an arguable dose of nutrition (this is basically health food, people) generous helpings of salty rich Parmesan and Pecorino cheese, and, best and prettiest of all, four whole eggs baked right into the top of the pie, bright golden yellow like a circle of miniature suns.

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Frittata di Spaghetti e Asparagi

This frittata di pasta is made with leftover spaghetti, revitalized and reminiscent of carbonara in its eggy-ness, dotted with pockets of gooey scamorza that contrast nicely with the sharp salty bite of the Parmesan cheese. A sprinkling of Springy green asparagus adds a little freshness and color, and the bits of spaghetti on the top become extra crispy and brown, contrasting splendidly with the fluffy frittata interior.

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Best Ever Lemon Tart

This lemon tart is The Lemon Tart, or rather the lemon tart to beat all other lemon tarts, a tart possessing all of the qualities befitting of a perfect lemon dessert: here we've got a silky smooth, tangy filling, with just enough sweetness to let all the citrus flavor shine, vibrant and sunshine-y and happy (if a dessert could have moods and emotions).

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