Pasta With Asparagus And Cherry Tomatoes

Spring lends itself to dishes like this: a simple pasta dish loaded up with seasonal vegetables.

In Italy, it's common to keep recipes like this quite simple: head to the local market to find what's fresh and in season, and toss it in the pot for dinner that night. This dish is a great example of that sort of cooking - the flavors of the produce can really shine, and cooking them just enough helps them retain their crisp textures and vibrant taste.

Because this recipe is so simple, it can be easily adapted. Do more or less of certain vegetables - replace some of the asparagus with peas, or throw in some greens. Add pepper flakes or Calabrian chili paste for a kick, or brighten it up with a touch of lemon. Essentially, this recipe is a great blueprint for easy spring suppers.

You can’t beat that beautiful combo of red and green, either – doesn’t this dish just look like spring? You can use any pasta shape you like, but I'm especially partial to Nodi Marini (aka, sailor's knots) because all of those nooks and curves catch every bit of sauce and flavor.