We love a good pasta any time of year, but this dinner staple is one of our favorites to pair with the tender young produce of spring. We rounded up 8 exquisite dishes that use what you’ll find at your farmers market right now. Find these winning pasta recipes below!
Carrot-Potato Gnocchi
Food & Wine offers a *chef’s kiss* with this not-your-regular gnocchi—a healthy makeover of the classic that tastes gourmet, but without the extensive cook time. Served in a butter sauce and topped with Parmesan, these pasta bites get their sweet flavor and pretty color from the carrots. The consistency is all about the dough, which can quickly become sticky and uneven, so flour generously for the best end result.
Tagliatelle with Prosciutto and Peas
Preparing a pasta dish ought to be a straightforward, no-fuss affair. With just six ingredients, this recipe from Bon Appétit will prove a springtime delight. There’s no shame in using frozen peas, but we think seeking out the fresh kind is well worth the extra trouble.
Light and Easy Spring Pasta
Loaded with vegetables like cherry tomatoes, Brussels sprouts, and zucchini, this spring pasta dish from Our Balanced Bowl is super easy to make and just about guilt-free. Garlic, butter, lemon, and salt and pepper are all that’s needed to accompany the pasta, but you’ll want to keep a block of Parmesan cheese on hand.
Creamy Asparagus and Shrimp Pasta
Shrimp and peas make a happy couple. According to EatingWell, “Adding in fat-free half-and-half makes this elegant pasta dish rich and creamy, yet ideal for diabetic meal plans.”
Spring Pasta with Blistered Cherry Tomatoes
This outstanding vegetable pasta created by Mario Batali and shared by Food Republic boasts juicy roasted tomatoes with asparagus, Broccolini, and shavings of salty ricotta salata cheese.
One Pot Lemon, Basil, Sausage, and Asparagus Pasta
This sausage pasta from Half-Baked Harvest is made in 30 minutes, uses just one pot, and is a great way to use up that springtime asparagus. It’s made with spicy Italian chicken sausage and is a touch garlicky (in the best way). It’s finished with green olives and fresh basil for a touch of salinity and freshness.
Spring Pasta with Burrata and Peas
This weeknight pasta from What’s Gaby Cooking couldn’t be simpler—it comes together in 20 minutes! The trick to the silky sauce is creamy burrata cheese. The stracciatella, or the gooey insides of the cheese, mix with the olive oil and garlic used to cook the peas to make a super-simple 3-ingredient pasta sauce.
Spring Pasta with Ramp Pesto
If you closely follow the seasons at your local farmers market, then you know that ramp season is fleeting but glorious! These garlicky wild leeks can be purchased by the bunch during spring. Turn their tender leaves into a quick pesto, like in this recipe from Epicurious. The trick to that vibrant green sauce? Blanch and shock your ramp greens before mixing up your pesto.
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