For the Pesto

1. Bring a small pot of water to boil and cook sun-dried tomatoes for 3 to 4 minutes or until soft.
2. Remove tomatoes with a slotted ladle or spoon and transfer to a plate; reserve cooking water.
3. Drain and rinse sun-dried tomatoes under cold water, dry with paper towels, and transfer to a food processor or blender. Add 4 tablespoons of the cooking water, the 2 ounces of pistachios, the olive oil, and garlic. Purée until smooth. If pesto is too dry, add more cooking water.

For the Pasta

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions, until al dente.
2. Drain spaghetti, divide among plates, and drizzle with a little oil.
3. Sprinkle with pesto, chopped pistachios, and a little pepper. Serve warm.

1. Prepare The Broth

   1. Combine chicken broth, celery, carrots, rosemary, and parsley.

2. Freeze for Later (optional)

   1. Put broth ingredients in a labeled gallon-size freezer bag. Seal, removing as much air as possible.
   2. Place cooked chicken and fresh or frozen tortellini in another labeled gallon-size freezer bag. Seal, removing as much air as possible.
   3. Place both bags together as a kit, seal, and freeze.
   4. Before cooking, place bags in the refrigerator for at least 12 hours or up to 24 hours to thaw.

3. Finish and Serve

   1. Put broth ingredients into a large pot. Bring to a boil over high heat. Immediately reduce heat to medium-high and boil for 5 minutes, until carrots and celery are tender.
   2. Add cooked chicken and tortellini; season to taste with salt and pepper. Simmer, stirring, for 3 to 4 minutes, until tortellini are tender and filling is hot. Remove from heat.
   3. Ladle into bowls. Sprinkle with pepper and parsley and thyme, if using.

1. Bring a large pot of water to a boil and salt it. Put eggplant, onion, fennel, zucchini, bell pepper, and garlic in a food processor with [q:1/4] cup of the oil. Pulse, stopping to scrape down sides once or twice, until finely chopped but not puréed.
2. Put remaining 2 tablespoons oil in a large skillet over medium-high heat. When it’s hot, add vegetables and cook, stirring often, until onion becomes translucent, 3 to 5 minutes. Add tomato paste, turn heat to medium-low, and cook, stirring frequently, until tomato paste caramelizes, 3 to 5 minutes. Add crushed tomatoes and sprinkle with salt and pepper. Bring mixture to a boil, and then reduce heat so it bubbles gently but steadily. Cook, stirring occasionally, until sauce thickens and vegetables are tender, 15 to 20 minutes.
3. Add pasta to boiling water, and cook, stirring occasionally, for 5 minutes, and then start tasting. When pasta is tender but still has some bite, scoop out 2 cups cooking water, and then drain pasta.
4. Immediately add pasta and a splash of cooking water to skillet and turn heat to medium-high. Toss to coat in sauce, adding a little more reserved pasta water if necessary to create a slightly creamy, but not soupy, sauce. Taste and adjust seasoning; then garnish with parsley and serve.

1. Bring a saucepan of water to boil, add salt, and cook pasta for 12–14 minutes, or until al dente. Drain, reserving some pasta water.
2. Meanwhile, warm 2 tablespoons of the oil in a frying pan and cook garlic for 2 minutes. Remove with a slotted spoon and set aside.
3. Add tomatoes to pan and cook for 5 minutes. Add pasta and olives and return garlic to pan, along with a little pasta water. Cook for 3 minutes.
4. Serve drizzled with remaining 2 tablespoons of oil. Sprinkle with Parmesan, basil, and some pepper.

1. To fire roast chilies for poblano cream sauce, place chilies on a baking tray and broil them until skin is blackened, turning as needed.
2. Place peppers in a bowl and cover with plastic wrap. When cool enough to handle, after about 20 minutes, remove blackened skin from peppers by wiping it off with your fingers. Rinse remaining blackened skin off. Cut chilies in half and remove and discard seeds. Roughly chop chilies and place in bowl of a food processor along with yogurt, cilantro, garlic, and salt and pepper to taste. Purée.
3. Bring a large pot of water to boil. Cook spaghetti according to package directions. Drain spaghetti and set aside.
4. Heat a grill pan over medium-high heat. Season chicken breast with salt and pepper and coat with 2 teaspoons of the oil. Grill chicken breast for approximately 4 minutes per side or until cooked through. Toss onion and bell pepper pieces with remaining oil. Season to taste with salt and pepper. Grill until just softened and slightly charred about 3 minutes. Slice grilled onion and bell pepper pieces into long strips.
5. Toss spaghetti with sliced bell pepper and onion and half of poblano-yogurt sauce. Heat through. Divide between 4 bowls. Top each bowl with a grilled chicken breast and dollop of remaining sauce.

1. Cook pasta as package directs, rinse quickly, drain and place in a large mixing bowl.
2. Whisk together the olive oil, vinegar, garlic and pepper. Pour over pasta.
3. Mix in tomatoes, olives, and fresh basil. Place the salad on top of the baby salad greens or mix in.
4. Crumble the tofu feta over the salad. Serve room temperature or chilled.

1. In a deep 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, bell pepper, onion, garlic, and salt. Cook for 6 minutes, stirring. Stir in tomatoes.
2. Reduce heat to low. Add noodles to sauce, making sure each piece is at least partially submerged. Cover and cook for 15 minutes or until noodles are almost al dente, gently stirring twice.
3. Dollop ricotta all over top of noodles; sprinkle mozzarella over ricotta. Cover and cook for 10 minutes more or until cheese melts and noodles are al dente. Sprinkle with black pepper and garnish with basil.

1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
2. Heat a sauté pan over medium heat. Add the olive oil and shrimp. Cook, stirring until the shrimp are mostly pink with some gray remaining.
3. Add the garlic and continue to cook until aromatic and starting to brown. Stir in the pepper flakes, tarragon, artichoke hearts and cherry tomatoes. Continue to cook to heat through. Toss with the linguine.
4. Taste and adjust seasoning with salt and pepper. Drizzle with lemon juice. Divide between 4 bowls. Sprinkle with Parmigiano.

1. Cook pasta according to package directions. Drain; reserving [q:1/2] cup pasta water.
2. Heat oil in large skillet set over medium heat; cook garlic and 2 Tbsp green onions until tender and fragrant. Add artichokes, capers and anchovy paste; cook for 3 to 5 minutes or until heated through.
3. Toss pasta into skillet along with arugula, spinach, basil, lemon juice and reserved pasta water until well coated.
4. Sprinkle with remaining green onions, and chili flakes (if using).