Six Seasons of Pasta

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In the follow-up toSix Seasons: A New Way with Vegetables, James Beard Awardwinning author Joshua McFadden teaches home cooks how to use store-bought dried pasta to create seasonal, restaurant-quality dishes at home.

In Six Seasons,Joshua McFaddens approach to seasonal produce revolutionized the way we cook with vegetables. Now, hes back to transform the way we use another staple ingredient: dried pasta.

In Six Seasons of Pasta, noodles become the perfect showcase for each seasons bounty of produce.There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Asparagus with Almonds and Lemon celebrates the fresh, delicate flavors of spring; Falls warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. But Six Seasons of Pastadoes so much more than pair noodles with seasonal produce. The book teaches home cooks how to intuitively build a pasta dish from scratch using McFaddens tried and true building-in-the-skillet method. Cooking pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFaddens time-tested technique will always result in a satisfying and delicious bowl of pasta.