☰ menu   

Use Your Noodles: Five Spring Pasta Recipes


Is there a bigger crowd-pleaser than the humble noodle? Hot or cold, short or long, filled or flat—pasta boasts range and near-universal appeal. It’s fast and cheap and rolls with the seasons, propping up whatever fresh ingredients you throw its way. These recipes are, naturally, bursting with lively spring produce—from radishes and young beets to greens and tender herbs—and enriched with favorite curds. Ready the pasta pot, plus plenty of forks.

Whole Wheat Shells with Tahini, Radishes, and Chives. Photograph by Evi Abeler

Whole Wheat Shells with Tahini, Radishes, and Chives

Bold wheat pasta and tahini bring nutty depth to this savory dish.


tagliatelle with lemon cream, asparagus, and prosciutto

Tagliatelle with Lemon Cream, Asparagus, and Prosciutto

Mascarpone and lemon come together to bring spring pasta to tangy new heights.


Hazelnut agnolotti with brothy spring greens. Photograph by Evi Abeler

Hazelnut Agnolotti with Brothy Spring Greens

A good weekend project, these rich agnolotti are served in a warming broth brimming with sprightly greens.


campanelle with mini lamb meatballs, greens, and gravy. photograph by Evi Abeler

Campanelle with Mini Lamb Meatballs, Greens, and Gravy

Spiced lamb, baby greens, and a dusting of citrusy feta keep this pasta season-appropriate, while creamy gravy comforts on still-chilly nights.


orecchiette with beets and peas. photograph by Evi Abeler

Orecchiette with Beets and Peas

Add the crottin at the end of cooking to ensure the cupped pasta will capture plenty of barely melted cheese.

Rebecca Haley-Park

Rebecca Haley-Park is culture's senior editor and resident stinky cheese cheerleader. A native New Englander, she now lives and works in Boston.

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Leigh Belanger

Leigh Belanger stands tall as culture's food editor. She's been a food writer, editor, and project manager for over a decade, serving as program director for Chefs Collaborative and contributing to local newspapers and magazines, where she's written about whoopie pies, food policy, and cheesemaking chefs. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe