"It's a simple recipe that relies on the quality of its ingredients," says chef John Baron, who created it. So keep in mind that all olive oil is not created equal, and walk that extra block for the grainy, buttery, sharp tang of true Parmigiano-Reggiano cheese. The result will be a bowl of pasta that's nothing short of bliss.
Recipe: Pappardelle with Peas and Parmesan
Next: Pasta with Walnut Pesto Sausage and Broccoli Rabe