What to CookPasta

Pasta + Greens = 11 Spring Dinners, Done

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Spring is here, and the grasses are greening—so are our bowls of pasta. The sight of spring produce (peas! asparagus! ramps!) is a sign of all the fun outdoorsy moments to come, not just during weekends and holidays, but relaxed evenings on balconies, porches, or even just near an open window. It will still be light out, so you can absorb all this verdant beauty in sunlight. If you make one of these pastas per week, you'll be in July, when these pastas will still taste fabulous, and you'll want to make them all over again.

The Splendid Table's Pasta with Two Broccolis and Raisin-Pine Nut Sauce
The Splendid Table's Pasta with Two Broccolis and Raisin-Pine Nut Sauce
Pea and Orecchiette Spring Salad with Perlini and Mint
Pea and Orecchiette Spring Salad with Perlini and Mint
Creamy Asparagus, Lemon, and Walnut Pasta
Creamy Asparagus, Lemon, and Walnut Pasta
Pesto Pasta
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Pesto Pasta
Ramp Carbonara
Ramp Carbonara
Herb-Crushed Pasta
Herb-Crushed Pasta
Pasta with Broccolini Pesto and Crème Fraîche
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Pasta with Broccolini Pesto and Crème Fraîche
Pasta with Creamy Basil-Almond-Ricotta Sauce
Pasta with Creamy Basil-Almond-Ricotta Sauce
Pici Pasta with Dandelion Greens
Pici Pasta with Dandelion Greens
Macaroni Peas
Macaroni Peas
Penne with Creamed Greens and Pancetta
Penne with Creamed Greens and Pancetta