???For anyone who wishes to get away from fast food, Pistachio's has something new to dish out: pasta.
???Pistachio's new pasta bar allows customers to ditch their brown bag and get a decent meal, presenting a variety of classic pasta dishes, all of which are made to order.
???"It's more like an experience when students come in," said Jean Stone, a chef at the restaurant. "Instead of 'Here's your scoop,' it's more like pick what you want and then we cook it right there."
???Before the pasta bar was set up at the beginning of the semester, students had few options for pasta around campus, according to Stone. Some dining halls would offer heavier pastas with marinara or Alfredo sauces, but there has never been a business dedicated to the Italian dough.
???Students can choose from macaroni and cheese, chicken fresco, pesto cavatappi, chicken bowtie and bleu cheese stroganoff every Monday and Thursday.
???"We offer a healthier, fresher option," Stone said. "Students get fresh vegetables, meat and pasta."
???The pasta dishes please the taste buds, especially the three-cheese macaroni and cheese, a tasty dish that's much better than any boxed brand.
???Combining American, cheddar and Parmesan cheese is what makes this dish stand out from any store bought macaroni meal. The flavor is excellent and the cheese spreads evenly over the noodles, making for a comforting lunch every Monday and Thursday.
???The pesto cavatappi is another delectable meal with chicken, mushrooms, spinach, tomatoes and freshly made pesto sauce, topped with shredded Parmesan cheese. The sauce, meat and vegetables are put atop cavatappi noodles (macaroni with two elbows) and served with a roll.
???Considering the dish can be a bit watery, the sauce has trouble sticking to the noodles, and in order to get an equal amount of it in every bite, the customer may have to do a little stirring of their own.
???"All the types of pasta are popular," Stone said. "Each dish has its own niche of people, I personally thought the mac and cheese would be the most popular, but people seem to like everything. Everyone has their own preference."
???For patrons who seek an even healthier meal, whole-wheat pasta is on the way, according to Stone. Customer requests for this nutritious option have prompted recent plans to include it on the menu.
???"We opened this semester, kicking off on the first day of classes," said Ray Kohl, marketing manager of Campus Dining and Shops. "It's been growing ever since, the first couple days we were around 40 to 50 orders and now we're around 100 per day."
???While ordering the pasta, students order from one of two cooks who have all the necessary ingredients directly in front of them. Standing behind a wooden and glass counter, patrons can watch as the cooks stir up their custom plate.
???"We find students don't mind the extra wait time," Kohl said. "They're watching it being made and they don't mind. We haven't heard any complaints about the pasta bar, just suggestions to add more pasta options and we did, we've had nothing but positive feedback from it."
??? When it comes to buying the ingredients, Stone likes to keep it local, using Desidario's, a Buffalo produce company, and even farmer's markets when the season allows.
???For the same price as a meal from Burger King or Subway, students can now get a delectable dish of fresh pasta. To indulge, simply head up to Pistachio's on the second floor of the Student Union.
Photo: Courtesy of Laron Fomby
