Pappardelle with Artichokes, Peas, and Prosciutto
It’s long past time to bust the myth that artichokes don’t go with wine. This pasta dish is perfectly wine friendly thanks to an assist from pasta, sweet peas, and meaty prosciutto. Chill a bottle of Sauvignon Blanc and prove it to yourself. If you can’t find fresh baby artichokes, substitute frozen artichoke hearts rather than marinated hearts.
Little Gem Lettuces with Olive Oil-Poached Tuna
This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing; strain and refrigerate the remainder for cooking greens or for dressing future salads. The strained oil will keep for a month.