At the recent Global Plant Forward conference at the Culinary Institute of America in Napa, we were introduced to the “Future 50 Foods,” a set of food ingredients that are ripe for introduction to American menus. They make the list – curated by the World Wildlife Fund and Unilever – based on sustainability, availability, and nutritional quality. Watching a pair of talented chefs create dishes featuring the future 50, it was easy to see how diversifying the menu could lead to delicious results. Especially when pasta is the foundation of the dish! Some are easy and obvious, e.g. kale, spinach and walnuts – while others might take a bit more creativity; e.g. seaweed, nopales, or black salsify.