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"We're going to be eating a lot of seasonal ingredients around this time\u2014we're firm believers that there's no such thing as too much asparagus. But you know what makes everything better? Pasta. Here are our favorite spring pasta dishes. Chef Nemo Bolin at Cook &amp; Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough. &lt;p&gt;Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9\"-diameter springform pan. But feel free to use rigatoni and a 9x9x2\" baking dish instead.&lt;/p&gt; &lt;p&gt;Don't worry about making each piece exactly the same size or shape. The pasta should have an irregular look.&lt;/p&gt; &lt;p&gt;This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.&lt;/p&gt; &lt;p&gt;Add the prosciutto at the last minute to preserve the pretty pink color.&lt;/p&gt; &lt;p&gt;Easy on the cheese\u2014the Prosciutto lends plenty of salt to the overall dish.\u00A0&lt;/p&gt; &lt;p&gt;Cook dumplings in just-boiling water. If the boil is too rapid, the dumplings could break.\u00A0&lt;/p&gt; &lt;p&gt;Fusilli's spiral shape is ideal for catching bits of cheese and lemon zest.&lt;/p&gt; &lt;p&gt;RAMPS! Salmon and linguine are great, too\u2014but it's the obsessed over vegetable that really takes focus in this springy dish.\u00A0&lt;/p&gt; For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot. &lt;p&gt;We'll never turn down briny clam pasta.\u00A0&lt;/p&gt; We wanted a recipe that was a better expression of \u201Cprimavera,\u201D literally \"spring\" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring\u2019s green offerings.  We\u2019re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place. &lt;p&gt;Morels, man. They add earthiness in all the right places.\u00A0&lt;/p&gt; &lt;p&gt;When slowly simmered, rabbit becomes tender and velvety (exactly how you want it to be).\u00A0&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/entertaining-style/menus/slideshow/spring-pastas-slideshow>