5x spring pasta recipes
We eat pasta all year round, preferably as much as possible. But when temperatures rise, you may not be in the mood for a heavy ragù or mac and cheese. What you do want: crunchy vegetables and fresh flavors. These are our favorite spring pastas.
Primavera
The ultimate spring pasta, even named after the season. Lots of green spring vegetables in a light yet creamy sauce.
Vongole
Nothing says spring quite like a huge bowl filled with clams. Tip: make a classic spaghetti vongole, but place strips of sea bass fillet on top of the clams and let them steam along. This gives the sauce a little more bite thanks to the small pieces of fish.
Morels
Our favorite little mushrooms are all over menus in spring. If you want to prepare them at home, you’ll need to dig deep into your pockets, as they certainly aren’t cheap. But no other mushroom comes close. These gnocchi with asparagus, peas and morels are delicious, and if you use ready-made gnocchi as a shortcut, they’re also quick to prepare.
Herbs and zucchini
Lots of fresh herbs, lemon zest, buffalo mozzarella and zucchini. This pasta by Ottolenghi is exactly what you want to eat on a warm spring day.
Mint and goat cheese
Making ravioli from scratch is a bit of a project, but once you get the hang of it, it’s a breeze. And this one, with mint in the dough and goat cheese in the filling, is absolutely worth making.
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