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magazine pasta with peas asparagus butter lettuce and prosciutto
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4.0
(4.04)
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All of the allure of pasta primavera (with none of the ’80s vibes).
4.7
(4.67)
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With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.
4.6
(4.57)
Easy
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A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.
4.6
(4.64)
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Pantry pasta at its best.
4.7
(4.68)
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
5.0
(5)
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Creamy and cheesy as most beloved fettuccine dishes are, this recipe invites a meaty umami burst with pancetta.
4.5
(4.53)
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“With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a delicate pasta. Casanova chose garganelli, which also happens to have ridges that are perfect for grabbing onto the pea puree that serves as the pasta sauce.
2.0
(2.2)
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The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.
4.0
(4)
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To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.
4.0
(3.9)
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For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
4.0
(3.82)
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5.0
(5)
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Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.
5.0
(4.93)
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5.0
(5)
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3.3
(3.3)
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Canned chickpeas and frozen broccoli keep this one-skillet dinner fast and thrifty, while cream cheese delivers on the creamy Alfredo front.
4.6
(4.58)
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
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3.3
(3.29)
Quick
Quick