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magazine mustard greens pesto on pasta with shiitake mushrooms and smoked mozzarella
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Cooking
Like a cross between savory bagna cauda and spicy arrabbiata, this one’s total dynamite.
Emma Wartzman
Cooking
This serrano-spiked sauce does everything classic pesto can do, only zestier.
Jesse Szewczyk
Cooking
Pasta doesn't own pesto. Everyone's favorite green sauce is here for your dinner, no matter what you're having.
Alex Delany
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Cooking
Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.
Rochelle Bilow
Culture
Show us what you got! Cook our June cover recipe and send us your pics
Joanna Sciarrino
Culture
The sheer volume of readers who cooked our June cover recipe proves how awesome this pasta truly is
Joanna Sciarrino
Cooking
Springy ramen noodles and a vegetable-packed miso pesto have us itching for pasta night.
Andy Baraghani
test-kitchen
Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.
Christine Muhlke
Cooking
Homemade pizza, chicken piccata, and more.
techniques
We love this simple, no-fuss sauce—but when it comes to whipping up a pesto, are you making any of these common mistakes?
Rochelle Bilow
Cooking
Do you really need to blanch the basil? Toast the nuts? Grate the garlic? Here’s the deal.
Alex Beggs
Cooking
Pistachio pesto is how
Cameron Berkman
Cooking
It‘s creamy, it’s cheesy, it’s garlicky, and just as can’t-stop-eating-it delicious as the OG basil-based one.
Emma Wartzman
Cooking
Pesto Trapanese is all I want to eat this September.
Adam Rapoport
Cooking
This is what we want to eat when July blazes in.
Andy Baraghani
Cooking
Hot noodles? During Rent Week? In this heat? Hell no.
Alex Delany
Culture
Cooking
Why you should be putting harissa on your pasta—really!
Marian Bull
Cooking
With brown butter, smoked paprika, and garlic, it's basically the grown-up version of buttered noodles.
Jesse Szewczyk
Cooking
If you don't believe me, ask all the little neighborhood stands (not to mention a few hulking multinational corporations) that have steadily traded on the classic for years. They'll tell you not to go sticking pesto on a perfectly good hamburger.
Chris Hall
techniques
You can make pesto out of almost anything green and leafy, which makes spring the perfect time to experiment.
Rochelle Bilow
Culture
At least as far as the next bowl of vodka sauce is concerned.
Alex Beggs