In the worlds of graphic, industrial, and fashion design (and probably other forms of design I’m missing) Pantone swatches are key for color matching. To get that perfect peony-pink shade in the final product, many designers match the intended shade with a Pantone swatch for consistency and clarity. So It’s no wonder many artists and designers are inspired by the the amazing spectrum Pantone offers. There has been a lot of Pantone-inspired food-art floating around the web recently. David Schwen’s project below, features everyone’s favorite food pairings. You can follow the project on Twitter with hastag #pantonepairings.
Then there’s Emilie’s Pantone Toasts for Breakfast at Griottes that are simply gorgeous!.
And most recently Alison Anselot’s Pantone Recipes. I’ve always adored Emilie’s pantone toasts, for their sheer beauty, but I’m loving these new versions by Alison because they move this whole idea out of the conceptual realm and into my kitchen.
Over on Trendland, you can find matching recipes to a whole host of her Pantone photographs, but if you’re click-lazy, you can just try out my favorite, below, and get a little color going in your kitchen.
Preparation Time: 30 min
Cook Time: 10 min
1 box of fresh basil fettucini
1 cup fresh peas
1 cup of sugar snaps
green asparagus (small)
Bring water to boil in a pot.
Cook the asparagus in boiling water with salt. Cooking time varies depending on the size of the asparagus but they must be “al dente”.
Once cooked, cool in an ice water bath to stop the cooking.
Repeat the same operation with the sugar snaps.
Then repeat with fresh peas that (cook 10 to 15 min.).
Chop the fresh basil.
Boil water in large pot for pasta. Add a pinch of salt to water. Cook the pasta.
Meanwhile, prepare a skillet with olive oil, saute a little garlic.
Add the asparagus, the sugar snaps, peas, chopped basil, salt and pepper to drained pasta and sprinkle with Parmesan.