Noodles with Peas (Pasta e Piselli)
Noodles with Peas (Pasta e Piselli). Matt Taylor-Gross
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What’s better than a spring pasta? Don’t get us wrong, we love a hearty lasagna and mountains of meatballs as much as anyone, but really, is there anything better than sprinkling your pasta with some vegetables? You can never go wrong with a gratuitous serving of peas or a bunch of morels, and is there anything prettier than a multi-colored, veggie-heavy pasta salad? The answer is a definitive, resounding no (except for this bean-filled beauty). So get ready for spring with these perfect spring pastas.

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. Get the recipe for Spaghettoni with Jasmine, Saffron, and Chamomile »
"Madilli

Fresh Pasta Sheets with Pesto

Mandilli di seta—large, thin pasta sheets—with pesto at Da Laura in San Fruttuoso.
"Corzetti

Corzetti Pasta with Dried Mushroom Ragù

The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »
"Dinner

Spring Pea Ravioli with Prosciutto & Pea Shoots

Spring Pea Ravioli with Prosciutto & Pea Shoots
"Noodles

Noodles with Peas (Pasta e Piselli)

Noodles with Peas (Pasta e Piselli)
"Primavera"

Spaghetti alla Primavera

Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »
"Pasta

Pasta e Fagioli

This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »
"Spaghettini

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
"Morel

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. Get the recipe for Morel and Asparagus Spaghetti »
"Trenette

Trenette al Pesto

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »
"Orecchiette

Orecchiette with Rapini and Goat Cheese

Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that’s ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »
"Moroccan

Moroccan Pasta Salad

The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon. Get the recipe for Moroccan Pasta Salad »
"Pasta

Pasta with Grilled Artichokes

Pasta with Grilled Artichokes
"greek

Greek Mac and Cheese

A pinch of cinnamon adds complexity to traditional greek flavors. Get the recipe for Greek Mac and Cheese »
"Sausage

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. Get the recipe for Sausage and Arugula Pasta Salad »

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