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.