The Hearty Boys; Dan Smith and Steve McDonagh; are trend setting Chicago caterers, authors of Talk with Your Mouth Full, original winners of Search For The Next Food Network Star and hosts of Party Line With the Hearty Boys. Their Lakeview restaurant, HEARTY, received 3 stars from the Chicago Tribune and has been much lauded for it's "inspired and deft twists on iconic dishes". Their next book is an everyman's guide to the current cocktail movement titled The New Old Bar and will be out this fall. Heartyboys.com
Recipe courtesy of The Hearty Boys
1 pound fresh spaghetti
1 cup mint pesto (recipe follows)
1/2 cup toasted pine nuts
1 cup fava beans, blanched
1 cup baby carrots, peeled and thinly sliced
Shaved Parmigiano Reggiano, for topping
Bring a large pot of salted water to a boil and add the spaghetti. Cook until al dente (3 - 4 minutes for fresh).
Quickly drain the pasta and return to the pot dripping wet. Toss with 1/2 the fava beans and carrots and the pesto. Portion onto 4 plates, divide the remaining beans and carrots among the plates, top with the pine nuts and Parmigiano. Serve immediately.
3 cups mint leaves
1 cup flat leaf parsley
3 garlic cloves, minced
1 teaspoon lemon zest
2 teaspoons lemon juice
2 teaspoons grated parmesan
1/2 cup extra virgin olive oil
Salt and black pepper to taste
Put the mint, parsley, garlic, lemon zest, lemon juice and parmesan into the bowl of a food processor and pulse. With the machine running add the olive oil in a stream. Scrape down the sides of the bowl and pulse once more. Add salt and pepper to taste. Use immediately or refrigerate overnight.
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