Alex Lau
We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.
Salty pancetta and briny marinated artichokes are a perfect match in this luscious pasta featuring pantry-friendly ingredients.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
All the flavors of chicken piccata, only instead of meat, the dish is built upon plump potato gnocchi (the shelf-stable kind) in this no-boil one-pan recipe.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
The summer salad stalwart gets a makeover.
High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.