Our Best Springtime Pastas

Fettuccine with Asparagus, Lemon and Prosciutto

This fettuccine, studded with prosciutto and asparagus, plus cheese and a cut of citrus, is the first recipe we make when asparagus comes back in season.

By Rose HattabaughJanuary 25, 2022

Creamy Asparagus Pasta

Nothing says springy like a tangle of fettuccine, coated in creamy, bright green asparagus sauce.

By Julia RackowFebruary 4, 2019

Pasta with Peas (Pasta e Piselli)

This brothy green pasta is peas on peas—a verdant green sauce, plus pops of whole peas, studded with pancetta. But peppery arugula is a surprise star.

By Courtney HillApril 13, 2026

Rigatoni with Roman Broccoli Sauce

Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky

Gemelli and Peas with Lemon, Herbs and Ricotta

Citrusy and herbaceous, this easy, spring-inspired meal features garlic, peas and plenty of lemon, both zest and juice. We heat the thawed frozen peas by putting them in a colander and draining the cooked pasta over them. To create an extra-starchy li

By Rose HattabaughOctober 17, 2023

Rigatoni Carbonara with Peas

A favorite Roman pasta dish, carbonara comes together easily with ingredients you likely already have in the kitchen. In place of guanciale, the type of cured pork traditionally used in carbonara, we swap in smoky-sweet bacon. We also add green peas f

By Rose HattabaughNovember 15, 2022

Orzotto Alfredo with Sweet Peas

This is the delicious marriage of orzo pasta and fettuccine Alfredo. We cook the orzo like rice, as if making risotto, so the starches create a creamy, silky sauce. Butter and Parmesan join the mix as a nod to Alfredo, and sweet peas add color and swe

By Rose HattabaughMarch 27, 2025

Fettuccine with Miso and Kale Pesto

Bold, salty-sweet white miso forms the backbone of this vegan earthy kale and basil-based pesto. For richness and body, we add walnuts, echoing miso’s umami punch (pine nuts are a good stand-in for those who aren’t fans of walnuts). A few splashes of

By Dimitri DemopolousOctober 17, 2023

Linguine with Artichokes, Asparagus and Lemon-Mint Ricotta

Fresh linguine, lightly sauced, packed with spring veggies: our favorite template for seasonal freshness.

By Diane UngerDecember 2, 2021

Spaghetti with Goat Cheese, Mint and Peas

Pops of fresh peas and bright mint are beautiful springy companions in this light-and-creamy goat cheese pasta. Adapted from a recipe in Evan and Sarah Rich’s “Rich Table,” our simplified take comes together in one pot in 25 minutes. (We know, goat ch

By Phoebe MaglathlinApril 8, 2019

Farfalle with Spinach and Lemon Pesto

This speedy pasta was inspired by the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. Instead of lemon juice, which is sharp and acidic, we use lemon zest, where the essential oils reside. We use lem

By Dimitri DemopolousOctober 17, 2023

Campanelle Pasta with Asparagus, Lemon and Parmesan

We use the combination of cream, asparagus, and lemon often—this springtime pasta is a perfect reason why!

By Elizabeth MindreauSeptember 3, 2021

Pasta with Kale Pesto and Sun-Dried Tomatoes

This bright green kale pesto is deeply vegetal, with toasty roasted almonds and savory Parm.

By Rose HattabaughNovember 11, 2022

Rigatoni with Broccoli-Lemon Sauce

We updated our readers’ favorite broccoli pasta sauce—now even creamier (but still cream-free).

By Rose HattabaughSeptember 3, 2021