Saturday, December 26, 2015
Season’s eatings guide true Italian-style cooking. Same goes at Bellina Alimentari where what’s growing here and now takes precedence, even in classic pasta al pesto. Fresh lacinato kale, arugula, parsley and sage oust summer’s frost-shy basil in chef David Berry’s winter kale pesto. Berry’s Georgia spin pulls in heart-healthy toasted walnuts and olive oil and punches of Parmigiano Reggiano for a rich green coat that’s simply stunning on fresh pasta. Buon appetito!