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Pasta Primavera With Asparagus and Peas

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with...

Author: Melissa Clark

Pasta With Prosciutto and Whole Garlic

This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes....

Author: Mark Bittman

Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough...

Author: David Tanis

Pasta Primavera With Asparagus and Peas

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with...

Author: Melissa Clark

Bucatini With Fennel and Anchovies

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Author: Florence Fabricant

Pasta With Morels, Peas and Parmesan

Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth...

Author: Mark Bittman