Johanne Killeen

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

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

 Fast Weekday Pastas

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

Plus: Pasta Recipes and Tips

 Fast Weekday Pastas

 More Pizza Recipes

From George Germon and Johanne Killeen, 1988 Best New Chefs, now at Al Forno in Providence. Fast Weekday Pastas

 Fast Weekday Pastas

 More Pizza Recipes

From George Germon and Johanne Killeen, 1988 Best New Chefs, now at Al Forno in Providence. Fast Weekday Pastas

 Fast Weekday Pastas

 Fast Weekday Pastas

This is one of Chef George Germon's all-time favorites. He and Chef Johanne Killeen use tuna packed in olive oil; look for a good brand from Italy or Spain. If tomatoes are out of season, substitute 1 cup canned tomato pulp.Plus: Pasta Recipes and Tips

Plus: Pasta Recipes and Tips

 Fast Weekday Pastas

Johanne Killeen and George Germon pioneered grilled pizzas at their Providence restaurant, Al Forno. The crust becomes wonderfully crisp and deliciously charred, almost as if it were baked in a wood-fired oven. The pizza dough recipe below is simple, with a rich wheat flavor, but store-bought pizza dough is a fine substitute; you'll need about 1 1/2 pounds. Make sure you have all the toppings assembled grillside before starting.Plus: More Grilling Recipes and Tips

 Fast Weekday Pastas

Plus: Pasta Recipes and Tips

The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of Al Forno restaurant in Providence, Rhode Island.