We love pasta all year round. Nothing is more comforting on a cold winter night than a big bowl of spaghetti and meatballs. We'll eat butternut squash ravioli any fall evening and fresh pesto any summer day. Spring pasta dishes are some of the best because of the bounty of awesome vegetables the season brings. From peas and asparagus to artichokes and arugula, spring vegetables add a range of robust flavors and textures to your noodles. We've found creative uses for all of them.

Here are 20 pasta recipes you need to try this spring.


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  • Snap Peas

    "Snap peas! I eat them compulsively. They're kind of late spring, though." -- Madeleine Crum, Associate Editor, HuffPost Taste <em>Photo via Flickr user <a href="http://www.flickr.com/photos/whitneyinchicago/3634629074/sizes/z/in/photostream/">whitneyinchicago</a></em>

  • Rhubarb

    "RHUBARB. Rhubarb jam, rhubarb crumble, rhubarb pie, poached rhubarb, rhubarb sauce for duck. I know it's poisonous to do so, but when I was a kid I would pick raw rhubarb from our patch and eat it straight from the ground. Not only does that explain why I'm so in love with it today, but it also probably explains a lot of other things about me." -- Kristen Aiken, Senior Editor, HuffPost Taste <em>Photo via Flickr user <a href="http://www.flickr.com/photos/22280677@N07/2660322592/sizes/z/in/photostream/">Svadilfari</a></em>

  • Strawberries

    "Spring strawberries. I don't plan to do anything with spring strawberries but eat them by the bucket loads. March is a very difficult month for me since the Florida strawberries are out of season and the spring ones haven't yet come in. But once they do, all is right in the world again." -- Julie Thomson, Associate Editor, HuffPost Taste <em>Photo via Flickr user <a href="http://www.flickr.com/photos/42787780@N04/6984507532/sizes/z/in/photostream/">Fried Dough</a></em>

  • Ramps

    "While everyone else is complaining about hearing people freak out about ramps returning, I'll actually be the one doing it. I'm making white asparagus with ramp sauce every day until my doctor says I have to stop." -- Rebecca Orchant, Associate Editor, HuffPost Taste <em>Photo via Flickr user <a href="http://www.flickr.com/photos/kthread/4569889398/sizes/z/in/photostream/">kthread</a></em>

  • Fiddlehead Ferns

    "Fiddlehead ferns!" -- Rachel Tepper, Associate Editor HuffPost Food <em>Photo via Flickr user <a href="http://www.flickr.com/photos/kthread/4554341366/sizes/z/in/photostream/">kthread</a></em>

  • Spring Lamb

    "Spring lamb! I liked a good frenched chop, simple sauteed and finished in the oven, served with roast potatoes and some nice peas or asparagus." -- Joe Satran, Food Reporter, The Huffington Post <em>Photo via Flickr user <a href="http://www.flickr.com/photos/bethmolson/8504726500/sizes/z/in/photostream/">BethOlsonCreative</a></em>

  • Tomatoes (Even Though We Have To Wait Until Summer)

    "This is maybe closer to summer, but I always look forward to tomatoes that don't taste like ass (technical term)." -- Carey Polis, Food Editor, HuffPost Food <em>Photo via Flickr user <a href="http://www.flickr.com/photos/14657061@N00/4062437544/sizes/z/in/photostream/">advencap</a></em>

  • Cadbury Eggs

    This is the one spring junk food we can pretty much all agree on. Especially since our Taste Senior Editor Kristen made doughnuts with them last year. <strong>Yes. <a href="http://www.huffingtonpost.com/2012/04/03/cadbury-egg-doughnuts_n_1399875.html">Cadbury egg doughnuts. Get the recipe!</a></strong>