Pappardelle are the broad pasta strips, more substantial than the slimmer tagliatelle and a good choice for a pasta sauce that needs something to cling to. Don’t we all.

When the pasta is still a bit chewy, about three to four minutes before it finishes cooking, add the peas to the water and let the two boil together until the pasta is al dente and the peas are ...

Creamy, tender, and bursting with flavor, this farfalle with ricotta and peas comes together in just 15 minutes—perfect for a ...

If using a smaller pasta like penne, the serving size may increase to 4. Since mini-shells take up more volume 2 cups is enough for 2 people or more depending on how much you serve. This is not a ...

This weeknight-friendly pasta with sweet peas, fresh chives, dill, and parsley is the perfect harbinger of spring. Anna Theoktisto is a recipe tester and developer. Anna has been working in ...

Add the remaining 2 cups of peas and cook, stirring, until they are thoroughly heated through, about 2 minutes. Add the cooked spaghetti and toss to combine. Divide among individual plates or ...

If you’d like to celebrate the holiday, or simply the appearance of spring with lamb, why not make this traditional Sicilian pasta sauce of lamb and peas? In this traditional dish from the Sicilian ...

When the New York Times Cooking email hit my inbox with this week’s featured recipe, Creamy Asparagus Pasta with Mint and Peas, it was a no-brainer. I already happened to have all the ...

Baked pasta with creamy leeks, ricotta, and peas is nice enough to serve to dinner guests, brought to the table in a handsome baking dish. Leeks are a mild-tasting under-appreciated member of the ...

I saw a bright green pasta made with sugar snap peas, frozen peas, basil and spinach. I saved the recipe, simplified it a bit and now I’m sharing it with you. I love pesto because it’s so dang ...