Best Spring Pasta Recipes

ONE-POT SPRING PASTA WITH SMOKED SALMON

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
• Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA

Steps:

• Put up a large pot of salted water for cooking the pasta and bring it to a boil.
• Add the asparagus and blanch it until just tender, about 3 minutes.
• Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
• Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
• In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
• Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

SPRING MINESTRONE WITH KALE AND PASTA

Steps:

• In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
• Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.
• Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.
• Divide soup among bowls. Swirl in some pesto and top with Parmesan.

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS

Steps:

• In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
• As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
• Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

SPRING SWEET PEA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
• Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.

SPRING GREEK PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS

Steps:

• Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
• Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
• While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
• When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

SPRING GARDEN PASTA SALAD

Steps:

• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a bowl. Toss with 1 tablespoon of the olive oil. Set aside.
• For the dressing: Meanwhile, add the peppers, vinegar, sugar, salt, black pepper and roasted garlic to the carafe of a blender. Turn the blender to high and blend until the peppers are pureed and the ingredients are incorporated. Once the mixture is smooth, reduce the speed to low. Remove the cap inside the blender top and slowly drizzle in the olive oil to emulsify the mixture into a thick and shiny dressing.
• Pour the dressing over the warm pasta. Add the sliced fennel and toss to combine. Pour into a serving dish.
• In a large mixing bowl, add the spring vegetables: the baby kale, snow peas, radishes and 1/4 cup of the fennel fronds. Drizzle with the remaining tablespoon olive oil and sprinkle with salt and pepper. Gently toss, then place in a mound over the dressed pasta mixture in the serving dish. Garnish with edible flowers if using.
• Preheat the oven to 400 degrees F.
• Wrap the garlic cloves in aluminum foil. Roast until tender, about 45 minutes. Let cool. Refrigerate the cloves in an airtight container. Peel right before using.

SPRING VEGETABLE ORZO PASTA SALAD

Steps:

• Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
• In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
• In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS

Steps:

• 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

SPRING FIDDLEHEAD PASTA

Steps:

• Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
• Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
• Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
• Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
• Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

CAVATELLI PASTA WITH LOBSTER, SPRING PEAS, AND MASCARPONE

Steps:

• Cook lobsters (if necessary):
• In 10- to 12-quart pot, bring salted water to boil. Plunge in 2 lobsters headfirst, then boil, covered, 10 (for 1 1/4-pound lobsters) to 11 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to sink to drain. Return water to boil, and cook remaining lobsters in same manner.
• When lobsters are cool enough to handle, remove meat from tails and claws. Discard or reserve for another use tomalley, any roe, and shells, and wipe off any coagulated white albumin from meat. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.
• Make cavatelli:
• Bring large pot salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes. Drain, then immediately plunge cavatelli into ice water to stop cooking. Transfer to large bowl, add 2 tablespoons olive oil, and toss to coat.
• In heavy large sauté pan over moderately high heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add shallots and garlic and sauté until translucent, about 1 minute. Add chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Stir to combine, then simmer until lobster is heated through, about 1 to 1 1/2 minutes. Sprinkle with salt and serve immediately.

SPRING VEGETABLE PASTA

Steps:

• 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside. 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat. 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot. 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.

PASTA SALAD WITH SPRING VEGETABLES AND TOMATOES

Steps:

• Roasted ginger tomatoes:
• Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9" baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50-60 minutes. Pluck out and discard thyme and orange zest.
• Charred peas and onions:
• Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2" pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 Tbsp. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.
• Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.
• Pasta and assembly:
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.
• Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
• Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.

SPRING SWEET PEA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
• Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta.
• Garnish with the dill sprigs to serve.

SPRING GARDEN PASTA

Steps:

• Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
• Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
• Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
• Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

CREAMY CHICKEN SPRING PASTA SKILLET

Steps:

• Mix barbecue sauce, vinegar, Worcestershire sauce and soy sauce. Pour over chicken in resealable plastic bag; seal bag. Refrigerate 2 hours to marinate.
• Remove chicken from marinade; discard bag and marinade. Cook chicken in smoker with a combination of apple, hickory and oak woods at 225°F for 30 to 45 min. or until chicken is cooked through (165°F). Remove chicken from smoker; cover. Let stand 15 min.
• Meanwhile, cook pasta as directed on package and heat sauce in large saucepan as directed on package. Stir asparagus, peppers and basil into sauce. Add pasta; toss to coat. Place pasta mixture on serving platter. Cut chicken into thin slices; place on top of pasta. Arrange asparagus tips around chicken; sprinkle with Parmesan cheese.

SPRING ASPARAGUS ANGEL HAIR PASTA

Steps:

• Rinse the asparagus and remove the bottom inch of the stem.
• Cut the tips into 2 inch pieces.
• Cut the remaining piece julienned.
• Set the asparagus aside.
• Bring a large pot of water to a boil, add salt.
• In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
• Add the lemon juice and reduce by half.
• Drop the pasta and the asparagus tips into the boiling water.
• Cook until the pasta is ala dente, about 3 - 4 minutes.
• Drain for a few minutes and add to the pan.
• While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
• Toss in the chives, the pasta and cook until the remaining water has evaporated.
• Season with salt and freshly ground pepper.
• Remove from heat and add the Parmesan cheese.
• Serve immediately.
• (When I make this a second time, I'm going to add a little lemon zest in step 7).

SPRING CHICKEN PASTA

Steps:

• Cook spaghetti as directed on package, but without salt; drain.
• Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
• Stir in chicken.
• Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
• Stir in spaghetti and remaining ingredients.
• Toss bout 30 seconds or until heated through.