It’s been a busy spring for Michela Tartaglia, whose popular lunch-only eatery, Pasta Casalinga, celebrated its fifth anniversary in March. In a tiny nook with counter space, Tartaglia and her team serve up delicious pasta dishes every day based on what’s fresh and in season. The menu changes frequently and always includes one dish from the sea, one from the land, and one from the garden.

In mid-May, for example, the pasta assortment featured such local ingredients as rockfish, rainbow chard, and heirloom carrots. In a natural outgrowth of her restaurant business, Tartaglia just released her first cookbook based on some of her most beloved recipes. Called Pasta for All Seasons, the book is distinctive for merging the traditional flavors of Italy with the iconic ingredients found in the Pacific Northwest.