Italy's north-western region Liguria is famous for its pasta with pesto. This recipe stays true to the traditional Ligurian way of making pesto by thickening the pesto's consistency with the addition of boiled potatoes and green beans. See the recipe for Linguine with Pesto ». Christopher Hirsheimer

As the days get longer and warmer, and winter gives way to spring, we find ourselves performing annual rituals: we put away our heavy coats, pull out our April showers-ready umbrellas, deep-clean our houses, and open up our windows for a breath of fresh air. The culinary transition is even more exciting: the fresh produce selection at the market starts to show new signs of life, seafood becomes sweeter, herbs become brighter. Stock up on spring essentials — fava beans, salmon, basil, peas —and show them off to their best advantage in one of the world’s most popular (and versatile) starches: pasta.

See 15 recipes for Spring Pastas »