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  3. Spring Pastas

Spring Pastas

By Food & Wine
Updated March 25, 2019
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Pasta primavera
Credit: Victor Protasio
Whether you're looking for a new twist on pasta primavera or need a little dinner inspiration, these light and healthy veggie-packed pastas are perfect for springtime.
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Penne with Asparagus, Sage and Peas

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For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.

  • Jacques Pépin Demonstrates How to Prepare Asparagus

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Leek Mac and Cheese

Leek Mac and Cheese
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Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautés them until they’re soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.

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Herbed Fazzoletti with Asparagus and Burrata

Herbed Fazzoletti with Asparagus and Burrata. Photo © Con Poulos
Credit: © Con Poulos
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  • Spring Produce Guide

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Orecchiette with Pancetta, Peas and Fresh Herbs

Orecchiette with Pancetta, Peas and Fresh Herbs
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  • F&W's Ultimate Pasta Cooking Guide

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Fettuccine Alfredo with Asparagus

Fettuccine Alfredo with Asparagus
Credit: Andrew Purcell
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Ready to go at a moment’s notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.

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Farfalle with Spring Vegetables

Farfalle with Spring Vegetables
Credit: Stephanie Foley
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Chef Douglas Monsalud serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.

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Fusilli with Creamed Leek and Spinach

Fusilli with Creamed Leek and Spinach
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Pasta Salad with Grilled Vegetables, Parsley and Feta

Pasta Salad with Grilled Vegetables, Parsley and Feta
Credit: Fredrika Stjärne
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Make-ahead Tip: The pasta salad can be refrigerated overnight in an airtight container. Bring to room temperature before serving.

  • Great Recipes for Cooking with Vegetables

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Carrot-and-Ricotta Ravioli

Carrot-and-Ricotta Ravioli
Credit: © Antonis Achilleos
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Use this filling to make Easy Ravioli.

  • How to Make Perfect Homemade Ravioli

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Penne with Asparagus, Peas, Mushrooms and Cream

Penne with Asparagus, Peas, Mushrooms and Cream
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This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce.

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Carrot-Potato Gnocchi

Carrot-Potato Gnocchi
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American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation on the traditional potato gnocchi. Serve the gnocchi with one of her two superfast sauces: Brown Butter and Sage or Parmigiano-Reggiano Cream.

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Farfalle with Zucchini and Parsley-Almond Pesto

Farfalle with Zucchini and Parsley-Almond Pesto
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Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.

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Corn-and-Zucchini Orzo Salad with Goat Cheese

Corn and Zucchini Orzo Salad with Goat Cheese
Credit: Con Poulos
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F&W's Kay Chun takes pasta salad to a new level with sweet grilled corn, zucchini and a creamy lime dressing spiked with chile powder. She uses fresh cilantro to add brightness and then tops the whole salad with tangy slivers of fresh goat cheese.

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Whole Wheat Rigatoni with Roasted Vegetables

Whole Wheat Rigatoni with Roasted Vegetables
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Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.

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Pasta with Sautéed Spring Greens

Pasta with Sautéed Spring Greens
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This pasta is a little creamy, with smoky bacon flavor and an appealing pop from the mustard seeds in the greens.

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Rigatoni with Asparagus-Pistachio Pesto

Rigatoni with Asparagus-Pistachio Pesto
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This light and flavorful pasta from Andrew Zimmern is an F&W favorite.

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Thin Spaghetti with Crab and Asparagus

Thin Spaghetti with Crab and Asparagus
Credit: © Con Poulos
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At Josephine Estelle in New Orleans, chefs Andy Ticer and Michael Hudman serve this sublime, buttery crab pasta with homemade tajarin, a ribbon-type noodle. Thin spaghetti works nicely, too.

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Pasta Primavera

Pasta primavera
Credit: Victor Protasio
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This spring pasta is buttery and rich but still feels light from the lemon zest and fresh herbs.

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    Skip slide summaries

    Everything in This Slideshow

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    1 of 18 Penne with Asparagus, Sage and Peas
    2 of 18 Leek Mac and Cheese
    3 of 18 Herbed Fazzoletti with Asparagus and Burrata
    4 of 18 Orecchiette with Pancetta, Peas and Fresh Herbs
    5 of 18 Fettuccine Alfredo with Asparagus
    6 of 18 Farfalle with Spring Vegetables
    7 of 18 Fusilli with Creamed Leek and Spinach
    8 of 18 Pasta Salad with Grilled Vegetables, Parsley and Feta
    9 of 18 Carrot-and-Ricotta Ravioli
    10 of 18 Penne with Asparagus, Peas, Mushrooms and Cream
    11 of 18 Carrot-Potato Gnocchi
    12 of 18 Farfalle with Zucchini and Parsley-Almond Pesto
    13 of 18 Corn-and-Zucchini Orzo Salad with Goat Cheese
    14 of 18 Whole Wheat Rigatoni with Roasted Vegetables
    15 of 18 Pasta with Sautéed Spring Greens
    16 of 18 Rigatoni with Asparagus-Pistachio Pesto
    17 of 18 Thin Spaghetti with Crab and Asparagus
    18 of 18 Pasta Primavera

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