20 Spring Pastas

Penne, linguine, and angel hair pastas are lightly tossed with seasonal produce, creating the perfect springtime meal.

Sausage and Arugula Pasta Salad
Sausage and Arugula Pasta Salad
Pasta salads are essential summer food: they travel well; they're easy to adapt to whatever produce you have on-hand; and they're simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues.Farideh Sadeghin
Morel and Asparagus Spaghetti
Morel and Asparagus Spaghetti
In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor.Yossy Arefi
Triple Garlic Linguine
Triple Garlic Linguine
The pasta for this potent and luxurious dish is cooked in chile-spiked chicken stock and bolstered by three preparations of garlic: roasted, fried, and sauteed.Romulo Yanes
Pappardelle with Cauliflower and Mustard Brown Butter
Pappardelle with Cauliflower and Mustard Brown Butter
Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta.Joseph De Leo
Pappardelle Over Wilted Asian Greens
Pappardelle Over Wilted Asian Greens
For this dish, use the market's best-looking greens. Each lends its own character: mustard greens provide a peppery tang, bok choy an earthy pungency, and mizuna a bitter-edged complexity.Christopher Hirsheimer
Spaghetti alla Primavera
Spaghetti alla Primavera
I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, "Can we have some pasta?" I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream. After Claiborne wrote about it in the Times, everybody started to come to Le Cirque and ask for spaghetti alla primavera. But my French chef said, "You want to do spaghetti? I don't want spaghetti in my kitchen!" I didn't want a crisis. So I decided to prepare it in the dining room, on a cart, tableside. It looked nice, and it tasted nice. We've never put it on the menu, but people still ask for it. —Sirio Maccioni, co-owner of Le Cirque restaurant in New York CityTodd Coleman
Gemelli with Roasted Garlic and Cauliflower
Gemelli with Roasted Garlic and Cauliflower
Cauliflower roasted until sweet with garlic and cumin gets tossed with toothsome gemelli pasta, golden raisins, and slivered almonds for crunch.Helen Rosner
Spaghettoni with Jasmine, Saffron, and Chamomile
Spaghettoni with Jasmine, Saffron, and Chamomile
These floral, buttery noodles from chef Antonia Klugmann at L’Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work.Beth Galton
Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach
Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach
A combination of pesto, parmesan, and reduced cream makes a rich sauce for fettuccine or other long, thin pasta. The whole dish comes together quickly in just one pot, making it one of our favorites for a hearty weeknight dinner.Laura Sant
Spring Pea Ravioli with Prosciutto & Pea Shoots
Dinner Party, Spring Pea Ravioli
Homemade ravioli is a great weekend project recipe. Make them on a Sunday and freeze them for the week ahead; you can pop them directly in the boiling water from the freezer—they’ll just need an extra minute or so to cook.Farideh Sadeghin
Corzetti Pasta with Dried Mushroom Ragù
Corzetti Pasta with Dried Mushroom Ragù
Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock.Ingalls Photography
Noodles with Fried Scallions
Noodles with Fried Scallions
Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California.Andre Baranowski
Pasta Cacio e Pepe (Cheese and Pepper Pasta)
Pasta Cacio e Pepe
Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil.Helen Rosner
Pasta with Grilled Artichokes
Pasta with Grilled Artichokes
Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish.Todd Coleman
Pesto and Trofie Pasta
pesto and trofie pasta
In Genoa, pesto is most commonly tossed with trofie, a short, twisted pasta, or trennete, a thin, flat noodle. Never heat pesto on its own—the pasta will warm it—and add it sparingly (around ½ cup pesto per pound of pasta).Michelle Heimerman
Trenette al Pesto
Trenette al Pesto
In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto.Todd Coleman