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• by:
• Fletcher, Janet

From fresh spring peas in a tomato and sausage cream sauce to summer's ripe, red tomatoes over spaghetti with ricotta salata, the abundance of peak-season produce makes creating delicious pasta a snap. Even the autumn slow-down brings braised radicchio with savory bits of pancetta on tender ribbons of tagliatelle. In the winter months, a hearty pasta-and-bean soup or a nutty kale sauce full of cool-weather crops gives a welcome change to any pasta repertoire. With guidelines for choosing dried pasta, making it from scratch, and cooking both, year-round perfect pasta is only a saucepot away.