Bring a large pot of salted water to a boil; cook pasta shells 2 minutes less than package directs for al dente noodles. Drain noodles, reserving 2 cups of the pasta water, and set aside. Meanwhile, ...

Asparagus is a very healthy vegetable that’s useable in so many dishes, from appetizers to main courses. It can be eaten raw or cooked; is perfect for a crudité platter dipped in your favorite ...

A springtime-favorite vegetable, healthy and nutritious asparagus is super versatile. You can serve the vegetable roasted with salt and pepper for a side dish, slice it into pieces before adding to a ...

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One of the pillars of great cooking is ensuring that each dish features ample textural contrast, an element as important as flavor. Once you strike the balance of sweet, salty, acidic, bitter and ...

Prepare the pasta as directed on the package. Drain and set aside. While the pasta is cooking, chop the asparagus into one-inch pieces. (Get rid of the tough bottoms!) Put about an inch of water into ...

One look at the name of the recipe and you might be thinking: Hey, it’s too early for pasta salad. On closer inspection, you’ll see the mention of rhubarb and asparagus. They’re all about spring. So ...

This pasta, as ooey-gooey-cheesy as any comfort seeker could wish, happens to sneak in a heaping helping of vegetables, too, including asparagus, mint, parsley and no less than eight cups of spinach.

Getting your Trinity Audio player ready... By Joe Yonan, The Washington Post Spring is a glorious time for seasonal cooks, especially us plant-based ones, because, well, it’s obvious, isn’t it? Out ...

Morels, asparagus and peas team up in this quintessential springtime pasta dish. Earthy mushrooms marry well with early asparagus and sweet peas. Famously delicious in sauces, risottos and pasta, ...

1. In a food processor, briefly whizz the mint and grated Parmesan until you have a smooth green pesto. Season well. 2. Boil the pasta, droppping in the asparagus tips two to three minuites before the ...