Pasta for All Seasons: Dishes That Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest

I have been enjoying cooking from this cookbook from the owner of the popular Pasta Casalinga which stormed into Seattle in 2018. It's been 5 years and it is as popular as ever and for a reason. The recipes are just like the dishes at the restaurant - seasonal, vegetable forward, fresh and light while still comforting. No heavy cream or cheese sauces to be seen here. Rather, the dishes emphasize the ingredients that are in season and make them shine. Most of the recipes come together quickly too, so there is plenty of weekday dinner inspiration here too.I don't find the cookbook particularly niche - I think that if you live in an area with four seasons you will not have a problem sourcing majority of the ingredients locally at the more mindful of grocery stores or at farmers markets.

Beautiful and inspiring recipes. Gorgeous photography. Love this book.

Every recipe is just one basic recipe -- pasta, protein, EVOO, seasonal vegetables, cheese, and maybe some nuts for excitement. There's no tips on how to think about what goes with what so you could create your own mix. I'm sure these all taste good but so would anything pulled out of your fridge that fits the formula. Anyone who has made pasta dishes will not learn anything new. Stick with Lydia or Marcella Hazan and save your money.

I love Michaela’s restaurant, so it’s fantastic to be able to cook some of the same amazing recipes and eat them in the comfort of my home.