Seattle chef Jason Stoneburner is a busy guy.  He heads the kitchen at Bastille - plus his new restaurant, Stoneburner, which showcases local fish, shellfish, meats, and seasonal vegetables. So we felt lucky he had the time to share this pasta dish. It marries fusilli pasta with caramelized fennel and garlic. Pistachios lend a nutty flavor. (Click here to see the recipe.) 

Stoneburner tops his pasta with grated ricotta salata, a saltier, aged version of ricotta. (You can substitute Parmigiano-Reggiano.)This dish can be pulled together in minutes. Fennel and garlic are sautéed about 10 to 15 minutes in extra virgin olive oil – Stoneburner prefers Arbequina – until tender and caramelized. The cooked pasta is added to the pot, along with some reserved cooking water to meld the flavors.Toasted pistachios, chili flakes, and chopped parsley and marjoram are added. The dish is topped with the grated ricotta salata before serving. (Click here to see the recipe.)Bon appétit,California Olive Ranch Master Miller Bob Singletary