Try this intensely flavored, neon green pesto on a piece of toast with a sliced hardboiled egg or tossed with wide-cut fresh noodles.

A delicious, easy and nutritious dish that takes advantage of the tender purple sprouting broccoli that is a hallmark of Oregon spring. Use the same technique with broccoli raab (pictured), asparagus or snap peas.

The ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley.

Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles.

Italian food authority Marcella Hazan provides the inspiration for this pasta dish, in which sheets of fresh pasta are filled and sliced into broad, flat noodles.

This recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces. The amount of egg yolk adds wonderful suppleness to the texture and richness to the flavor.

This dish is wonderful served hot, but is also incredible eaten cold the following day.

This combination of flavors is familiar in stuffing, but takes on new life when tossed with pasta.

A dish specifically for Oregon white truffle oil, this pasta is served at the Joel Palmer House, a restaurant founded by Oregon’s leading truffle oil maker, Jack Czarnecki.

A beautiful, show-stopping dish you can throw together for dinner in moments, with a little advance effort.

Dr. Hou, wheat scientist, shares the recipe he makes for his own family.

From Sheldon Marcuvitz and Carole Laity of Your Kitchen Garden in Canby, OR