We include artisanal pappardelle with our pesto. When cooking the pasta, boil until a minute before al dente and save a small amount of cooking water when draining. Stir pasta into the bolognese and stir to coat. If the pesto seems a bit dry, add reserved pasta water one splash at a time until pasta is cooked all the way through and pesto is glossy. Taste a bite! You'll know when it's done.

You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.

Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.