It’s spring, and Mark Bittman is back with a new take on that springtime pasta favorite, Pasta Primavera. In the May 11th edition of his weekly New York Times recipe column, Bittman gives us 8 new takes on this traditional vegetable and pasta dish, all of which are fresh, healthy, and most importantly, simple to make. Highlights include Tagliatelle with Peas, Pecorino, Chili, and Mint; Orecchiette with Favas, Watercress and Brown Butter; and Bucatini with Butter-Braised Turnips and Sage. I’ve got my eye on the Tagliatelle for dinner tonight!
