Plus lemon-dill meatballs and orzo, and Eric Kim's pasta alla vodka with ricotta.
 | | David Malosh for The New York Times. Food Stylist: Simon Andrews. |
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Beautiful Spring Pastas, Because What's Better Than Carbs and Sunshine |
Fifteen. That's how many times Melissa Clark made her new white lasagna (above) to perfect the recipe — and, just as important, that's how many times her family happily devoured it. This pasta-primavera-as-lasagna is a bit of a project, but you can make the béchamel well in advance and use whichever noodles fit your schedule (fresh, dried or no-boil will all work just fine). For something equally green and herby without the assembly, Ali Slagle's lemon-dill meatballs with orzo hits all the right notes: Nutty orzo props up tender chicken meatballs, bitter greens, tangy yogurt and loads of dill. And while it's not technically a pasta, her crisp gnocchi with peas also scratches that springtime carb itch, combining plump potato gnocchi with sweet peas in a mustardy Parmesan sauce. Colu Henry's creamed spinach pasta turns everyone's favorite steakhouse side into a compulsively crushable pasta, and Eric Kim's updated pasta alla vodka adds ricotta — possibly the springiest of cheeses — to an Italian American staple. You can watch him make his dish here, and find all these recipes (and plenty more) on New York Times Cooking. |
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