In 1980, pesto was basically unknown," Recalls Johanne Killeen, a member of the very first class of Best New Chefs back in 1988. "The summer before we opened, we contracted a farmer in Little Compton to grow a field of basil for us. That's how obscure it was—we had to make a special arrangement for pesto." In this classic recipe, Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch
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Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup at Al Forno in Providence, Rhode Island. A Tuscan cook would advise you to save it in your freezer to use again for your next minestrone. If you can't find a prosciutto bone, substitute 1 pound of smoked ham hocks. Shred the meat from the ham hocks and add to the soup before serving. Warming Soup Recipes
This potent pesto can also be sprinkled on roasted chicken, pork loin or vegetables or tossed with pasta.Plus: More Vegetable Recipes and Tips
This piquant condiment is best made with large yellow or Spanish onions; the big thick slices are easier to handle than ones from medium-size onions.Plus: More Vegetable Recipes and Tips
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From George Germon and Johanne Killeen, 1988 Best New Chefs, now at Al Forno in Providence. Fast Weekday Pastas