Pasta Primavera: 11 Recipes with Spring Vegetables

Long ribbons of asparagus that playfully mirror the shape of the fettuccine tangle together with the pasta and are topped by seared baby artichokes for a vibrant taste of spring's bounty. A parsley-basil pesto (with plenty of pine nuts and Parmesan, of course) keeps everything fresh and green, and garlic and lemon juice add a nice, bright kick. Light, healthy, and delightfully refreshing – yet totally satisfying too – this is the season in all its glory on a plate. Grate some extra Parmesan on top for a little indulgence.