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
Bold wheat pasta and tahini bring nutty depth to this savory dish.
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
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
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
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 former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
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 is culture's former 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. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
