Tagliatelle with Olive, Lemon and Ricotta Pesto Jan 25, 2016 | Blog Posts, Uncategorized It’s not spring yet, -but it’s only about 40 days away! Also today: Pappardelle, alla Bolognese Cresti Di Gallo, With spicy rainbow chard-tomatoe sauce. Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Google+ (Opens in new window)Click to email this to a friend (Opens in new window) Related 2 Comments Albert Scalleat on January 25, 2016 at 11:12 am They have great pasta dishes. Only open for lunch. Sent from my iPhone Paul Christy on January 26, 2016 at 1:44 pm Chef Mike: Please share your wonderful recipe for Pappardelle, alla Bolognese. I’m still dreaming of it. Wonderful first experience!