Basil

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Pappardelle are long, flat, wide noodles; fettuccine or linguine work just as well. We recommend chopping the peas slightly before cooking them; otherwise, they have a tendency to roll off the pasta when you eat.

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.

The chicken and the mango dressing can be made a day ahead and refrigerated separately.

Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers’ markets, has a licorice flavor, but you can use regular basil instead.

You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.