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Minty peas and seared scallops are, well, two peas in a pod.

Risotto cooked with smoky bacon and spring leeks is topped with a slow poached egg

“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.

Keep in mind that you should really enjoy lemony flavors before making this stuffed pork loin recipe.