Elinor Carucci

“With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a delicate pasta. Casanova chose garganelli, which also happens to have ridges that are perfect for grabbing onto the pea puree that serves as the pasta sauce.

This isn't your typical lentil soup recipe. Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream.

This spaghetti meatball recipe is made all the more authentic with traditional Italian meatballs.