Spring brings a bounty of fresh ingredients perfect for transforming ordinary pasta into extraordinary meals. As gardens burst with tender vegetables and herbs, it’s the ideal time to lighten up your pasta game with bright flavors and vibrant colors.
Whether you’re hosting friends or simply treating yourself, these spring pasta dishes celebrate the season’s best offerings while keeping cooking fun and stress-free.
1. Lemon Asparagus Linguine
Nothing screams spring louder than asparagus snapping to attention in markets everywhere! This bright linguine dish marries the grassy elegance of tender asparagus with zippy lemon zest that’ll wake up your taste buds from their winter hibernation.
The secret? Blanch those gorgeous green spears just until they turn emerald, then shock them in ice water to preserve their crisp dignity. Toss with al dente linguine, a generous splash of olive oil, and enough lemon juice to make your cheeks pucker slightly.
2. Pea and Mint Orecchiette
Sweet peas and fresh mint create a match made in pasta heaven! These little green gems pop between your teeth, releasing their natural sweetness against the backdrop of little ear-shaped orecchiette that catch the light sauce in their gentle curves.
Blitz half the peas with mint, olive oil, and a splash of pasta water for a velvety sauce that clings to each pasta piece. Keep the remaining peas whole for that satisfying burst when you bite down. A handful of torn mint leaves scattered on top brings garden-fresh aroma that practically announces “Spring has arrived!”
3. Prosciutto And Pea Shoot Farfalle
Bow-tie pasta gets all dressed up with no place to go except straight into your mouth! Crispy prosciutto shards provide the salty punch that perfectly counters the delicate sweetness of tender pea shoots in this springtime symphony.
The magic happens when you quickly sauté those whisper-thin prosciutto slices until they transform into crispy chips that shatter between your teeth. Toss your farfalle with olive oil infused with garlic and red pepper flakes, then fold in those gorgeous pea tendrils just until they barely wilt.
4. Ramp And Ricotta Ravioli
Wild ramps – those fleeting forest treasures that make food lovers lose their minds each spring! Their garlicky-onion punch transforms humble ricotta into something worthy of poetry when stuffed inside silky pasta pillows.
Foraged from woodland floors during their blink-and-you’ll-miss-it season, ramps bring an intensity that mellows beautifully when sautéed briefly before being folded into creamy ricotta with lemon zest and a whisper of nutmeg. The filling gets tucked between sheets of pasta – store-bought works perfectly if homemade intimidates.
5. Artichoke And Lemon Rigatoni
Forget everything you thought you knew about artichokes! These springtime thistles transform into buttery, tender morsels that nestle perfectly inside rigatoni tubes, creating flavor bombs in every bite.
Skip the labor-intensive fresh artichokes and reach for frozen artichoke hearts that deliver all the flavor without the prickly drama. Sauté them until they develop golden edges, then deglaze with white wine that bubbles away leaving concentrated flavor. The sauce stays light – just olive oil, lemon, and a touch of butter.
6. Spring Vegetable Primavera
Pasta primavera literally means “spring pasta” and this version honors its name with a farmers’ market haul of whatever looks gorgeous that day! Thin asparagus, sugar snap peas, baby zucchini, and cherry tomatoes create a rainbow of colors and textures.
The technique makes all the difference – vegetables get a quick blanch to preserve their vibrant colors and snappy texture before meeting al dente spaghetti. A light touch is essential – just enough garlic-infused olive oil to coat everything with a splash of pasta water to create a barely-there sauce.
7. Morel Mushroom Fettuccine
Morels – those honeycomb-headed fungi that cost a small fortune – transform ordinary fettuccine into something worthy of a Michelin star! Their nutty, earthy flavor intensifies when sautéed in butter until their edges caramelize into crispy umami explosions.
Never wash these precious mushrooms – just brush gently to remove forest debris. Their hollow centers capture the creamy sauce made with a splash of cognac, fresh thyme, and just enough cream to coat the pasta without drowning it. The resulting dish celebrates spring’s most prized woodland treasure.
8. Garlic Scape Pesto Fusilli
Curly garlic scapes – those whimsical green curlicues that shoot up from hardneck garlic plants – make a pesto that’ll knock your standard basil version into next week! Their mellow garlic flavor packs punch without the harsh bite of raw cloves.
Blitz these spring-only stems with toasted walnuts (cheaper than pine nuts but equally delicious), good olive oil, and aged pecorino for a vibrant green sauce that clings beautifully to fusilli’s spirals. The pasta’s twists and turns capture little pockets of this emerald delight in every bite.
9. Nettle And Ricotta Gnocchi
Stinging nettles might sound terrifying (and yes, they’ll hurt like crazy if touched raw), but once blanched, these wild spring greens transform into the most mineral-rich, spinach-like delight imaginable! Their deep green color and earthy flavor elevate pillowy ricotta gnocchi to new heights.
Wear gloves to handle the raw nettles, then plunge them into boiling water which neutralizes their sting completely. The blanched leaves get chopped and mixed with ricotta, flour, egg, and Parmesan to form light-as-air dumplings that practically float.
10. Crab And Chive Blossom Capellini
Lump crabmeat – sweet, delicate, and utterly luxurious – finds its perfect spring partner in delicate purple chive blossoms that taste like the gentlest onion kissed by honeybees! This elegant pasta looks fancy but comes together in minutes.
Angel hair pasta cooks in a flash, making this perfect for impromptu entertaining. The sauce stays minimal – just butter, white wine, and lemon – allowing the crabmeat’s natural sweetness to shine. Those gorgeous purple chive flowers get scattered throughout, releasing their mild onion flavor with each bite.
11. Fava Bean And Pecorino Cavatelli
Fava beans require commitment – they demand double-shelling that tests your patience – but their buttery texture and nutty flavor make them spring’s most worthwhile labor of love! Paired with hand-rolled cavatelli, they create textural magic.
The technique is everything: blanch the beans, then slip them from their waxy inner jackets to reveal vibrant green gems. The cavatelli’s ridged surface creates perfect little cradles for the chunky sauce of favas, olive oil, pecorino, and mint. Each bite delivers the essence of Mediterranean springtime.
12. Strawberry Balsamic Pappardelle
Sweet meets savory in this unexpected spring pasta that’ll make your taste buds do a double-take! Ripe strawberries might seem bizarre in pasta, but when macerated in aged balsamic vinegar, they transform into an umami-rich sauce that pairs surprisingly well with wide pappardelle ribbons.
The technique is crucial – strawberries get a quick cook just until they release their juices but before they lose their shape. The balsamic reduces to syrupy perfection, creating glossy sauce that clings to each pasta strand. A handful of black pepper adds necessary spice that cuts through the sweetness.
13. Spring Pea Carbonara
Carbonara purists might clutch their pearls, but adding sweet spring peas to this classic creates magic that even Roman traditionalists would secretly enjoy! The peas’ natural sweetness cuts through the rich, eggy sauce while adding pops of color and texture.
The technique remains sacred – eggs tempered carefully with hot pasta water to create silky sauce rather than scrambled eggs. Crispy pancetta provides the essential salty, porky foundation while Pecorino Romano brings sharp bite. Fresh peas get added at the last moment so they barely warm through.
14. Radish Top Pasta With Butter-Roasted Radishes
Stop throwing away those radish greens! This zero-waste pasta transforms the peppery tops into vibrant pesto while their rosy roots become butter-glazed jewels that stud each forkful with sweet-spicy contrast.
The greens get blanched quickly to tame their prickly texture before being blitzed with almonds, garlic, and olive oil into emerald sauce. Meanwhile, the radishes themselves roast with butter until they mellow from spicy to sweet, their pink edges caramelizing to perfection.
15. Fennel Frond Spaghetti With Seared Scallops
Those feathery fennel fronds that usually land in the trash? They’re the secret weapon in this elegant pasta that pairs anise-scented greens with sweet seared scallops for a restaurant-worthy dinner that comes together in minutes!
The fronds blend with olive oil, lemon, and a touch of cream to create a pale green sauce that clings to each strand of spaghetti. Meanwhile, dry-packed scallops get a lightning-fast sear in smoking-hot butter, developing caramelized crusts while staying translucent inside.
16. Rhubarb And Goat Cheese Ravioli
Rhubarb isn’t just for pies! This spring stalwart’s tart-sweet complexity creates unexpected magic when paired with tangy goat cheese inside tender pasta pillows drizzled with brown butter and pistachios.
The filling balances sweet and savory – rhubarb gets roasted with honey until jammy, then cooled and mixed with creamy goat cheese, a whisper of nutmeg, and orange zest. The ravioli themselves can be store-bought wonton wrappers if homemade pasta intimidates.
17. Sorrel And Smoked Salmon Rotini
Sorrel – that lemony, tangy spring green – creates a sauce so vibrant it practically glows in the dark! Its natural acidity perfectly cuts through rich smoked salmon while eliminating the need for actual lemon juice.
The sauce comes together in seconds – just blanched sorrel blitzed with a touch of cream and butter. It clings beautifully to rotini’s spirals, creating little pockets of bright flavor in every bite. Cold-smoked salmon gets torn into delicate pieces and gently folded in at the last moment so it barely warms through.
18. Watercress And Walnut Pesto Trofie
Forget basil – peppery watercress creates a pesto that’ll make your taste buds stand at attention! Its vibrant color and spicy kick transform hand-rolled trofie pasta into something memorable enough to build a dinner party around.
The pesto stays simple – just watercress, toasted walnuts, garlic, olive oil, and sharp cheese blitzed until smooth but still slightly textured. Trofie’s twisted shape provides perfect nooks for capturing this emerald sauce, while their chewy texture offers satisfying bite.