Six Seasons of Pasta A New Way with Everyone's Favorite Food

In Six Seasons, Joshua McFadden’s approach to seasonal produce revolutionized the way we cook with vegetables. Now, he’s back to transform the way we use another staple ingredient: dried pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season’s bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Asparagus with Almonds and Lemon celebrates the fresh, delicate flavors of spring; Fall’s warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. But Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches home cooks how to intuitively build a pasta dish from scratch using McFadden’s tried and true “building-in-the-skillet” method. Cooking pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFadden’s time-tested technique will always result in a satisfying and delicious bowl of pasta.
 

Joshua McFadden is a bringing fresh energy to Berny Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world—helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua’s first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.

Ragus
Charred Vegetable Ragu        
Green Lentil Ragu     
Marinara Sauce          
Marcella’s Tomato-Butter Sauce with Long-Cooked Kale   
Nut Ragu        
Chicken Ragu Bianco
Lamb Ragu    
Pork Shoulder Ragu with Lemon      
Pork and Beef Ragu with Kale and Chile     
Beef and Pork Ragu   
Beef and Sweet Bell Pepper Ragu     
Sausage Ragu
Short Rib Ragu with Black Peppercorns       
White Bolognese with Cream
 
Any Season
Aglio e olio    
Amatriciana   
Cacio e Pepe  
Carbonara      
al Limone with Cream           
“Penne” alla Vodka    
Pomodoro      
Sausage and Tomato  
Nduja and Tomato     
Meatballs with Tomato Sauce, And More     
Meatballs in Marcella’s Tomato Butter Sauce with Long-Cooked Kale      
Meatballs in Kale Sauce        
Beef and Pork Meatballs       
Bolognese-style Lasagna (Customizable)     
American-Style Lasagna (Slightly Customizable)    
 
Spring
Artichokes with Tomato and Mint     
Artichokes with Chicken and Lemon Ricotta
Artichokes with Chicken Ragu Bianco         
Artichokes, Peas, Favas, and Asparagus       
Pasta Salad with Roasted Artichokes and Salmon    
Asparagus with Almonds and Lemon
Asparagus with Crab, Brown Butter, and Lemon     
Asparagus with Tuna 
Springtime Pasta Salad
Favas with Prosciutto, Cream, and Black Pepper     
Fava and Almond Pesto         
Leeks with Mussels, Fish, and Cream           
Melted Leeks with Sausage, Olives, and Oregano    
Leek Alfredo with Shrimp     
Nettles alla Gricia      
Nettles with Whipped Lemon Ricotta and Chile Crisp         
Peas with Pancetta, Onion, and Tomato        
Peas with Pistachio, Olives, and Mint           
Peas with Squid, Tomato, and Parsley          
Ramps with Extra-Virgin Olive Oil  
Ramps with Clams, Tomatoes, and Pancetta
Ramp Pesto with Hazelnuts, Lemon, and Chiles      
Turnips and Turnip Greens with Anchovies and Garlic Butter        
Turnips with Lemon Ricotta and Hazelnuts  
           
Early Summer
Beets with Brown Butter and Poppy Seeds   
Golden Beets with Golden Raisins, Pine Nuts, and Sausage
Carrots with Basil Pesto        
Hawaii-Inspired Pasta Salad  
Celery with Shrimp, Jalapeño, and Walnuts  
Pasta Salad with Celery, Provolone, Salami, Olives and Pepperoncini        
Fennel with Mascarpone and Arugula           
Fennel with Salami, Tomato, and Mussels    
Pasta Salad with Fennel, Arugula, Radish, and Ricotta Salata         
Snap Peas with Nduja and Spring Onion                  
Snap Peas with Lamb Ragu and Fiore Sardo
 
Midsummer
Broccoli and Sausage
Broccoli with Pancetta, Black Pepper, and Pecorino
Broccoli Fra Diavolo with Jalapeño  
Broccoli with Halibut and Lemon     
Broccoli with Broccoli-almond Pesto
Cauliflower “Alfredo” with Shrimp, Parsley, and Lemon    
Cauliflower with Olives, Tomato, and Chiles
Sweet and Sour Cauliflower with Tomato, Raisins, and Pine Nuts  
Green Beans with Pickled Ramp Butter and Chile Crisp      
Green Beans with Tuna and Mushrooms      
Green Beans with Garlic Confit, Mussels, and Almonds      
Long-cooked Green Beans with Tomato, Mint, and Breadcrumbs   
New Potatoes and Green Beans with Sun-dried Tomato and Almond Pesto
Spaghetti alla Nerano
Summer Squash and Cherry Tomatoes with Basil and Mint 
Summer Squash with Basil, Mint, and Pine Nuts
Summer Squash with Pork and Beef Ragu with Kale and Chile      
Pasta Salad with Summer Squash, Tomatoes, Almonds, and Sun-Dried Tomato and Almond Pesto           
 
Late Summer
Sweet Peppers with Pancetta, Shrimp, and Oregano
Pasta Salad with Roasted Red Peppers, Salami, Mozzarella, and Croutons 
Hot Chiles with Fennel, Sausage, and Tomato          
Hot Chiles with Shrimp, Mussels, Squid, Basil, and Mint    
Corn with Jalapeños and Brown Butter         
Pasta Salad with Corn, Walnuts, Mozzarella, and Jalapeños
Eggplant with Sun-Dried Tomato and Almond Pesto and Mint        
Eggplant with Garlic, Capers, Raisins, and Herbs    
Eggplant Puttanesca with Fresh Tomatoes    
Pasta Salad with Roasted Eggplant, Tomatoes, Herbs, and Ricotta Salata   
Roasted Cherry Tomatoes with Green Lentil Ragu   
Tomatoes with Whipped Tomato Ricotta, Basil, Mint, and Parsley 
Sun Gold Tomatoes with Basil and Garlic    
Heirloom Tomatoes with Lobster, Fresh Chiles, Summer Herbs, and Brown-Butter Butter
 
Fall
Pasta Fagiole Number One: The Classic                   
Pasta Fagiole Number Two: The Creamy Bean Version       
Pasta Fagiole Number Three: The New Classic                    
Brussel Sprouts with Sun-dried Tomato and Almond Pesto 
Chard with Anchovies, Olives, and Tomato  
Chard with Sausage and Whipped Ricotta    
Kale and Chicken “Piccata”  
Kale with Spicy Sausage, Cream, and Lemon          
Kale Sauce (Round Three)
Mushrooms with Sausage, Spicy Chiles, and Burrata           
Mushrooms with Onion, Pancetta, and Cream          
Baked Mushroom and Chicken Ragu Bianco “Pot Pie”       
 
Winter
Baked Ziti with Broccoli Rabe          
Cabbage with Lemon, Whipped Ricotta, and Chili Crisp     
Cabbage with Pancetta and Calabrian Chile 
Charred Cabbage with Pork Shoulder and Lemon Ragu      
Celery Root Cacio e Pepe      
Celery Root with Salt Cod, Chickpeas, and Rosemary         
Celery Root and Seafood “Chowder”             
Roasted Winter Squash with Nut Ragu         
Butternut Squash with Sausage, Sage, and Spicy Chiles      
Caramelized Onions with Fontina     
 
Chicken Noodle Soup (Customizable)