March 27, 2026
Spring is a season of renewal, and nothing celebrates it quite like fresh vegetables at the market. From tender asparagus to sweet peas, fragrant ramps to delicate herbs, spring produce is vibrant, versatile, and perfect for pasta.
This spring, take inspiration from what’s growing around you and let vegetables and herbs lead the way, turning simple meals into a celebration of flavor, color, and texture.
Sweet, tender peas add pops of flavor and vibrant color, while cooling mint lifts the dish and balances richer components like sausage or cheese. Whole Grain Trumpets carry the combination beautifully, adding a subtle nuttiness that complements the sweetness of the peas.
Try our recipe for Whole Grain Trumpets with Sausage, Peas & Mint →
Bonus idea: Blanch peas until bright green, then blend with olive oil, a splash of pasta water, fresh mint, and a handful of Parmesan until smooth and creamy. Toss the purée with cooked Bucatini, loosening with a touch of pasta water as needed to coat every strand. Finish with cracked black pepper and a few whole peas for texture.
Radiators Primavera highlights spring’s crisp, green flavors. Sweet, tender leeks, crisp asparagus, and slightly earthy broccoli combine with bursts of peas, all enhanced by a white-wine sauce and finished with fresh herbs and grated Parmesan. The Radiators cook right in the sauce, soaking up all the brothy deliciousness.
Try our recipe for Radiators Primavera →
Bonus idea: Sauté sliced leeks in olive oil until soft and fragrant, then add chopped asparagus and broccoli and cook until just tender. Transfer to a blender with warm broth and a handful of Parmesan, puréeing until silky and vibrant green. Serve as a light soup with cooked Cavatelli stirred in, letting the pasta add texture and make it a satisfying, spring-forward bowl.
Creamy ricotta, sharp Pecorino, and cool mint elevate golden Saffron Malloreddus into a fragrant, spring-forward dish. The pasta’s tiny outer grooves and curved center cradle every bit of herby, cheesy sauce, ensuring each bite is aromatic and satisfying.
Try our recipe for Saffron Malloreddus with Ricotta, Pecorino & Mint →
Bonus idea: Simmer cherry tomatoes in olive oil with garlic until they burst and create a light, saucy base. Toss with Vesuvio, then finish each bowl with a generous dollop of ricotta mixed with finely chopped mint, lemon zest, and a pinch of salt. The cool, herby ricotta melts slightly into the warm tomatoes, creating a bright, creamy contrast.
Two of spring’s first arrivals! Tender asparagus offers subtle sweetness and a crisp snap when quickly sautéed, while ramps bring a mild, garlicky aroma that infuses dishes with depth. Together, they shine with fluted, ruffled Trumpets, which cradle the sauce and vegetables, ensuring every bite captures the bright, fresh flavors of spring.
Try our recipe for Trumpets with Asparagus and Ramps →
Bonus idea: Grill whole asparagus and halved ramps over high heat until lightly charred and tender, about 3–5 minutes. Chop into bite-sized pieces and toss with cooked Radiators, olive oil, and a squeeze of lemon, letting the smoky edges contrast with the fresh, green flavor. Finish with grated Pecorino and a drizzle of good olive oil for a simple, fire-kissed spring pasta.
Tender spinach adds vibrant color and a delicate, earthy flavor that melts seamlessly into creamy pasta dishes. In this recipe, it’s blended with cream into a silky sauce that clings to long strands of Bigoli, coating each bite without feeling heavy. It’s a simple, comforting combination that still feels bright and distinctly spring-ready.
Try our recipe for Bigoli with Spinach Cream Sauce →
Bonus idea: Toss hot, freshly drained Einkorn Ziti with a few handfuls of baby spinach, letting the residual heat gently wilt the leaves. Add olive oil, lemon zest, and shaved Parmesan, stirring until the spinach softens but stays vibrant. Let cool slightly and finish with toasted nuts or breadcrumbs for a simple, spring pasta salad that’s both fresh and satisfying.
Fresh mint and lemon zest brings brightness and lift, transforming traditional pesto into something distinctly spring-forward. Paired with Whole Grain Radiators, it creates a balance of herbaceous flavor and hearty texture.
Try our recipe for Whole Grain Radiators with Mint Pistachio Pesto →
Bonus idea: Make a quick mint gremolata by finely chopping mint, parsley, garlic, and lemon zest, then stirring in olive oil. Spoon it over warm Quattrotini with roasted vegetables or grilled sausage, letting the herbs stay bright. It adds a fresh, slightly sharp finish that cuts through richness and makes the whole dish feel lighter and more spring-forward.
Spring pasta recipes are the perfect way to showcase the season’s bounty. Tender vegetables like asparagus, ramps, peas, spinach, leeks, and broccoli paired with aromatic herbs such as mint, parsley, and chives transform pasta into dishes that are vibrant, flavorful, and satisfying.
Experimenting with different techniques—from grilling and roasting to blending and blanching—brings out new textures and layers of flavor. Explore these spring pasta recipes to celebrate fresh vegetables, embrace creative cooking methods, and bring the bright, colorful taste of spring to your table.
