Asparagus-Feta Pasta

A sauce of tangy feta and Greek yogurt (inspired by a recipe from Yotam Ottolenghi and Sami Tamimi) anchors the components of this creamy, vegetable-filled pasta, and the combination of asparagus and peas makes it especially colorful and perfect for spring. Although the textures are at their most supple when served hot or warm, this dish also works well at room temperature, served as a pasta salad.

• 8tablespoons olive oil, plus more for drizzling • 2cups plain Greek yogurt • 1cup frozen green peas, thawed • 7garlic cloves (3 finely grated or minced, 4 thinly sliced) • 1teaspoon kosher salt (Diamond Crystal), plus more as needed • 1pound short pasta, such as campanelle, shells, fusilli or orecchiette • ½teaspoon red-pepper flakes, plus more to taste • 1bunch asparagus (about 1 pound), trimmed and cut into ½-inch pieces • 8ounces feta, crumbled into large chunks • Juice of ½ lemon, plus more to taste • ¼cup mint leaves, torn • 3scallions, trimmed and thinly sliced

• Step 1 In the bowl of a food processor or blender, combine 5 tablespoons olive oil, the yogurt, ⅔ cup peas, the grated garlic and 1 teaspoon salt. Pulse until the sauce is no longer chunky, scraping the sides with a rubber spatula. Transfer to a large bowl and set aside. • Step 2 Bring a large pot of well-salted water to boil. Add pasta and cook until al dente according to the package directions. Drain. • Step 3 While the pasta is boiling, add the sliced garlic to a large skillet, along with the remaining 3 tablespoons olive oil, ¼ teaspoon red-pepper flakes and a big pinch of salt, and place over medium heat. Cook, stirring occasionally, until the garlic turns golden at the edges, 2 to 5 minutes. • Step 4 Add the asparagus and remaining ⅓ cup peas to the skillet and sauté until just cooked through, 2 to 3 minutes. If the pan looks dry, add a tablespoon or two of water. • Step 5 After draining, add the warm pasta to the yogurt mixture in batches, stirring in between, so the sauce doesn’t curdle. Stir in the asparagus mixture, feta, remaining ¼ teaspoon red-pepper flakes and the lemon juice. Taste and add more salt, red-pepper flakes, or lemon juice if needed. Drizzle with olive oil, garnish with mint leaves and scallions, and serve warm.

Summer Pasta With Zucchini, Ricotta and Basil

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.


• Extra-virgin olive oil • 1small onion, finely diced • 2pounds zucchini, sliced into ¼-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing) • Salt and pepper • 2garlic cloves, minced, or 2 tablespoons chopped green garlic • 1ounce basil, about 2 cups loose leaves • 1pound ziti or other dry pasta • 8ounces ricotta, about 1 cup (see recipe) • Pinch of crushed red pepper • Zest of 1 lemon • 2ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

• Step 1 Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat. • Step 2 Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil. • Step 3 Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water. • Step 4 Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add ½ cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.