Spring warmth brings the first farm-fresh vegetables, and some of the year's best at that. Pair vegetables with pasta for simple and delicious dinners that celebrate this lovely season.
Recipes: Rori Trovato, Photo: Francesco Tonelli
Pasta makes an ideal partner for the lightest, most delicately flavored veggies of the year. These dishes showcase fresh, vibrant items like snappy green peas, earthy asparagus, peppery radishes, sweet spring onions, and nutty fava beans. The job of the noodles is to make them a substantial, but never heavy, meal. It's also fitting to celebrate the season's produce bounty with pasta that's just as varied: tidy farfalle bow ties and fluted garganelli tubes; long, hollow bucatini noodles and broad, elegant pappardelle ribbons. We chose dried pastas, rather than fresh—they're pantry-friendly and offer a more satisfying chew when cooked al dente.
Most of these recipes are vegetarian, but they're easily transformed for seafood or meat eaters by adding some sautéed shrimp or even a little crumbled bacon.