Eat More Plants: Recipes

Bucatini with Chestnut Mushrooms and Pea Tendril Pistou

By Chef Wyatt Anthony Piazza

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Chef Wyatt recently opened Kiddo in Washington Square West, a neighborhood in Philadelphia, Pennsylvania. “Kiddo is a perfect fit for Washington Square West” he says. “We strive to curate a culinary experience that marries creativity with sustainability in a refined yet relaxed setting. Drawing from French, Italian, and New American culinary traditions, our menu celebrates the local bounty of Pennsylvania with fresh, light dishes emphasizing vegetables. This is a favorite.


2 shallots, thinly sliced
2 tablespoons sugar
1 tablespoon salt
1/2 cup white wine vinegar
1/2 cup white wine
4 cloves garlic, peeled
1 cup olive oil
4 cups raw pea tendrils
2 cups arugula
2 ounces roasted/salted sunflower seeds
1 pound fresh bucatini
1/2 pound chestnut mushrooms, sliced
Salt and pepper to taste


Preparation time: About 45 minutes

  1. Prepare the garnish: Thinly slice the shallots using a mandolin and place them in a metal
    container. In a pot, combine the sugar, salt, white wine vinegar, and white wine. Bring to
    a boil, then pour the mixture over the shallots. Chill in the fridge.
  2. Cook the garlic: Peel the garlic cloves and combine them with the olive oil in a small pot.
    Cook on low for 15 minutes until the garlic is slightly brown and soft. Cool down in the
  3. Make the pistou: Bring a pot of water to a boil and salt heavily. Prepare an ice bath.
    Blanch the arugula and pea tendrils in the boiling water for 30 seconds, then strain and
    transfer to the ice bath. Once cold, squeeze out excess water from the greens. In a
    blender, combine the blanched greens and the cooked garlic with its oil. Blend until
    smooth. Season with salt and pepper.
  4. Finish the dish: Boil water for the pasta and heat a pan with a little oil. Sauté the sliced
    mushrooms over high heat until browned. Add a couple of the sliced shallots and some
    sunflower seeds (reserving some for garnish) and cook for another minute. Deglaze the
    pan with white wine. Cook the bucatini according to package instructions. Using a ladle,
    transfer about 4 ounces of pasta water to the pan with the mushrooms. Reduce heat to
    low. Add the pistou and cooked pasta to the pan. Toss everything together, adjusting the
    consistency with pasta water if needed.
  5. Plate and serve: Garnish the pasta with the reserved sliced shallots and sunflower seeds.

    Serve hot and enjoy!

Chef Wyatt Anthony Piazzaa, a seasoned chef, discovered his passion for food and hospitality early on, inspired by his family’s Italian culinary traditions. Beginning his culinary journey at the age of fifteen, Wyatt pursued formal training at Cornell University’s School of Hotel Administration and continued his education at the Culinary Institute of America, where he immersed himself in classical French technique while simultaneously working in local restaurants and exploring foraged ingredients.

His career led him to executive chef positions in Ithaca and Sonoma County, where he refined and deepened his culinary expertise at renowned establishments like Valette. Wyatt’s role as executive sous chef at Valette provided invaluable experience in menu development, sourcing, and sustainable agriculture management. Transitioning to Philadelphia, he showcased his culinary prowess as the executive chef of A Mano, crafting a menu focused on housemade pasta and authentic Italian cuisine. Throughout his journey, Wyatt has continually honed his skills, demonstrating a relentless dedication to delivering world-class sustainable culinary experiences. Kiddo was born from a poignant encounter during his tenure as the culinary garden manager and executive sous chef in Sonoma County, California. Welcoming a grandmother and her grandson into the food-growing operation, he said, “I witnessed the sheer delight of the toddler as he immersed himself in the world of fresh produce, his face covered with tomato juice and seeds after a playful encounter with a ripe Berkeley Tie Dye tomato.” Inspired by his unabashed curiosity and genuine joy, he envisioned Kiddo as a platform to share this passion for food with his guests offering a vegetable-centric menu that fosters connections between people and their meals.

The Kiddo Website:
Follow them on Instagram at: @kiddorestaurant

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Issue 28 – October 2023

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