When winter temperatures begin to thaw, we immediately crave all things green—verdant veggies like asparagus and snap peas, and leafy herbs like fresh basil and dill. Combine these springtime favorites with pasta, and you’ve got a winning dinner for busy weeknights and weekend gatherings alike. |
Consider this a go-to sauce for spring—butter, lemon, pepper, and lots of parm. Melted over lo-fi broken lasagna noodles and tossed with three types of spring peas, it’s at dinner you’ll want to keep in your back pocket all season. |
