• Chef and Owner at Ballard Pizza Co, Tavolata, Staple & Fancy +10 more
• Nominee for Best Chef, James Beard Award
• Best New Chef, Food & Wine Magazine
• Author, Ethan Stowell's New Italian Kitchen
Hand-made hollow spaghetti tossed in rapini and pistachio pesto with fresh tomato, taggiasca olives and topped with fresh grated parmesan cheese.
Semolina flour, egg, water, rapini, pistachio, olive oil, chili flake, basil, fresh tomato, taggiasca olives, parmesan reggiano