Spring is a moody season: one day it’s warm and soft breezes blow and the next it’s blustery and chilly out. Don’t banish creamy pasta dishes just yet; simply add spring flourishes. This time of year calls for cooking techniques that don’t dull the delicate flavors of young, fresh ingredients popping up everywhere. This spaghetti carbonara adds bright, green pea shoots and fresh, shelled English peas – it is a perfect, easy weeknight or Sunday supper. Pick up the freshest ingredients and herbs at your local farm market.

Recipe: Spaghetti Carbonara with English Peas and Pea Shoots