30+ Mouthwatering Easter Brunch Pasta Recipes for This Season

Easter brunch is one of the most anticipated meals of the year, bringing together family and friends to celebrate the season with delicious food.

While traditional dishes like ham and deviled eggs often take center stage, pasta is an underappreciated yet versatile choice that can add flair and flavor to your Easter spread.

From creamy, cheesy creations to light, spring-inspired dishes, there are endless pasta possibilities for your brunch table.

Whether you’re serving a savory dish to complement other sides or looking for something light yet filling, these 30+ Easter brunch pasta recipes will elevate your meal with vibrant flavors and unique twists.

Whether you’re a fan of classic Italian dishes or want to experiment with fresh spring ingredients like asparagus, peas, and lemon, these pasta recipes are guaranteed to satisfy.

So, roll up your sleeves, gather your ingredients, and get ready to impress your guests with pasta dishes that are perfect for Easter brunch.

30+ Mouthwatering Easter Brunch Pasta Recipes for This Season

Pasta is a wonderfully flexible ingredient that can be transformed into countless variations, making it the perfect addition to your Easter brunch menu.

The recipes shared here are designed to bring out the best of spring’s fresh produce while balancing rich, creamy textures and zesty, vibrant flavors.

From simple, one-pot wonders to more elegant creations, there’s something for every taste and dietary preference.

So, as you plan your Easter brunch, don’t overlook pasta—it’s an easy and delicious way to add variety and excitement to your table.

Whether you’re making a dish in advance or crafting something fresh the morning of, these pasta recipes will become go-to favorites for your festive celebrations for years to come.

Springtime Lemon Ricotta Pasta

This fresh and creamy Springtime Lemon Ricotta Pasta is perfect for an Easter brunch. Its light, tangy flavors celebrate the season, while the ricotta adds a luxurious creaminess that pairs beautifully with al dente pasta. A garnish of fresh herbs and a sprinkle of Parmesan elevate this dish to brunch-worthy perfection.

Ingredients:

• 12 oz spaghetti or linguine
• 1 cup ricotta cheese
• 1 lemon (zested and juiced)
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 1/4 cup fresh basil or parsley, chopped

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.
2. In a large mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, olive oil, garlic, salt, and pepper. Stir until smooth.
3. Toss the hot pasta into the ricotta mixture, adding a little pasta water at a time until the sauce reaches your desired consistency.
4. Serve immediately, garnished with fresh basil or parsley and an extra sprinkle of Parmesan.

This Springtime Lemon Ricotta Pasta is a celebration of freshness and simplicity. Its creamy texture and citrusy zing make it a standout dish that’s sure to impress your Easter guests. Pair it with a crisp white wine or sparkling lemonade for a brunch experience that’s truly unforgettable.

Asparagus and Prosciutto Pasta Bake

This Asparagus and Prosciutto Pasta Bake is an Easter brunch classic that combines tender asparagus, savory prosciutto, and cheesy pasta in one irresistible dish. With its golden crust and creamy filling, this baked pasta is a crowd-pleaser that’s perfect for springtime celebrations.

Ingredients:

• 12 oz penne or rigatoni
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 cups chopped asparagus (trimmed)
• 4 oz prosciutto, sliced
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook pasta in salted boiling water until just shy of al dente. Add asparagus to the pot during the last 2 minutes. Drain and set aside.
3. In a saucepan, heat cream over low heat and stir in mozzarella and Parmesan until melted. Season with salt and pepper.
4. Combine pasta, asparagus, and prosciutto in a mixing bowl. Toss with the cheese sauce.
5. Transfer to the prepared baking dish. Top with breadcrumbs and drizzle olive oil over the top.
6. Bake for 20-25 minutes, or until golden and bubbly. Serve warm.

The Asparagus and Prosciutto Pasta Bake is the ultimate comfort food for your Easter brunch. It’s hearty, flavorful, and features the vibrant flavors of spring. This dish pairs well with a green salad and a light rosé, making it an elegant addition to your holiday spread.

Pesto Shrimp Fettuccine Primavera

This Pesto Shrimp Fettuccine Primavera is a light and vibrant pasta dish bursting with spring vegetables and tender shrimp. Tossed in a fragrant pesto sauce, it’s an elegant yet simple dish that captures the essence of Easter brunch.

Ingredients:

• 12 oz fettuccine
• 1 lb shrimp (peeled and deveined)
• 2 cups mixed vegetables (such as zucchini, cherry tomatoes, and peas)
• 1/2 cup prepared pesto
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook fettuccine in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant. Add shrimp and cook until pink, about 2-3 minutes. Remove shrimp and set aside.
3. In the same skillet, add mixed vegetables and cook until tender, about 5 minutes.
4. Stir in pesto and heavy cream. Add cooked pasta and shrimp, tossing to coat. Adjust seasoning with salt and pepper.
5. Serve immediately, garnished with fresh basil.

Pesto Shrimp Fettuccine Primavera is a delightful addition to your Easter brunch menu. It’s fresh, colorful, and brimming with seasonal flavors. Serve it alongside crusty bread and a sparkling beverage for a memorable holiday meal that’s both satisfying and sophisticated.

Creamy Garlic Parmesan Pasta with Peas and Ham

This Creamy Garlic Parmesan Pasta with Peas and Ham is a savory and comforting dish that makes for an excellent Easter brunch option. The creamy garlic sauce coats every strand of pasta, while the peas and ham provide a delightful contrast in texture and flavor. This easy-to-make dish is a perfect balance of richness and freshness, making it a crowd favorite.

Ingredients:

• 12 oz fettuccine or rigatoni
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup cooked ham, diced
• 1 cup peas (fresh or frozen)
• 3 cloves garlic, minced
• 2 tbsp butter
• 1/2 cup chicken broth
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
3. Add the chicken broth and heavy cream to the skillet, stirring until the sauce thickens, about 3-4 minutes.
4. Stir in Parmesan cheese, peas, and ham, cooking until the peas are heated through.
5. Toss in the cooked pasta, adding reserved pasta water if necessary to thin the sauce. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley.

Creamy Garlic Parmesan Pasta with Peas and Ham is the perfect dish for an Easter brunch when you want something hearty yet comforting. The combination of creamy sauce, sweet peas, and savory ham makes this dish rich without being overly heavy. Pair with a light salad for a well-rounded brunch spread that everyone will love.

Spring Veggie Carbonara

Spring Veggie Carbonara is a modern twist on the classic Italian dish, incorporating seasonal vegetables like asparagus and peas for a fresh take on the creamy, bacon-laced pasta. This dish is indulgent yet light, making it the ideal centerpiece for an Easter brunch table.

Ingredients:

• 12 oz spaghetti
• 4 slices bacon, chopped
• 1 cup asparagus, chopped
• 1/2 cup peas (fresh or frozen)
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the spaghetti in salted boiling water according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add bacon and cook until crispy, about 5-7 minutes.
3. Add the asparagus and peas to the skillet and sauté for another 3-4 minutes until tender.
4. In a small bowl, whisk together the eggs and Pecorino Romano cheese.
5. Toss the hot pasta into the skillet with the veggies and bacon. Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce. If necessary, add reserved pasta water a little at a time to achieve your desired sauce consistency.
6. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley.

Spring Veggie Carbonara is a fantastic way to showcase the fresh flavors of spring while still enjoying the indulgence of a classic pasta dish. The combination of crisp bacon, tender vegetables, and a creamy egg sauce creates a rich and satisfying dish that’s perfect for your Easter brunch celebration. Pair with a chilled glass of white wine for an elegant touch.

Roasted Tomato and Basil Pasta Salad

This Roasted Tomato and Basil Pasta Salad is a light and refreshing dish that’s perfect for Easter brunch. The roasted tomatoes bring out a deep, caramelized flavor, while the fresh basil adds a fragrant, aromatic touch. Served cold, this pasta salad is a great make-ahead dish for a no-fuss brunch.

Ingredients:

• 12 oz penne or farfalle pasta
• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup mozzarella pearls
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil (for dressing)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, until the tomatoes are soft and caramelized.
2. Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water to stop the cooking process.
3. In a large bowl, combine the cooked pasta, roasted tomatoes, chopped basil, and mozzarella pearls.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to create the dressing. Pour over the pasta mixture and toss to combine.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Roasted Tomato and Basil Pasta Salad is a refreshing and flavorful dish that’s perfect for an Easter brunch. The sweet, roasted tomatoes paired with fresh basil and mozzarella create a delightful contrast, while the balsamic dressing adds depth and tang. This dish is ideal for a buffet-style brunch and can easily be prepared ahead of time, making it a hassle-free choice for your spring celebration.

Creamy Spinach and Artichoke Pasta

This Creamy Spinach and Artichoke Pasta is a rich and flavorful dish, combining the classic flavors of spinach and artichokes in a velvety, creamy sauce. It’s perfect for an Easter brunch when you want something indulgent yet satisfying. With the balance of creamy texture and earthy veggies, this pasta is both comforting and fresh.

Ingredients:

• 12 oz penne or rigatoni
• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh basil, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add the spinach and cook until wilted, about 2-3 minutes.
4. Stir in the chopped artichoke hearts, heavy cream, and Parmesan cheese. Let the sauce simmer for 3-4 minutes until it thickens.
5. Add the cooked pasta to the skillet, tossing to combine. Stir in mozzarella cheese and add reserved pasta water to reach your desired sauce consistency.
6. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil.

Creamy Spinach and Artichoke Pasta is a perfect choice for an Easter brunch, offering a deliciously rich and creamy dish that combines the beloved flavors of spinach and artichokes in a savory, cheesy sauce. The addition of fresh basil provides a fragrant touch that elevates the dish, making it a crowd-pleaser that’s perfect for a festive spring gathering. Serve this with a side of garlic bread for a complete, satisfying meal.

Lemon Shrimp and Arugula Pasta

This Lemon Shrimp and Arugula Pasta is a vibrant and refreshing dish that’s both light and satisfying. With succulent shrimp, a burst of citrus from the lemon, and the peppery bite of fresh arugula, this pasta makes for an ideal Easter brunch dish that celebrates spring flavors. It’s quick, easy, and bursting with zesty flavors.

Ingredients:

• 12 oz spaghetti or linguine
• 1 lb shrimp (peeled and deveined)
• 3 cups fresh arugula
• 1 lemon (zested and juiced)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup white wine (optional)
• Salt and black pepper, to taste
• Fresh Parmesan, grated, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
4. Stir in the lemon zest, lemon juice, and white wine (if using). Let the sauce simmer for 1-2 minutes.
5. Add the cooked pasta and arugula to the skillet, tossing to combine. If the sauce seems dry, add reserved pasta water to loosen it up.
6. Season with salt and pepper to taste. Serve immediately, garnished with fresh Parmesan.

Lemon Shrimp and Arugula Pasta is an ideal dish for Easter brunch, offering a light, zesty, and flavorful pasta that’s both satisfying and refreshing. The lemon adds a burst of freshness while the shrimp provides a touch of elegance. This dish pairs perfectly with a crisp white wine and is perfect for a springtime gathering. It’s quick to prepare, making it a stress-free addition to your brunch spread.

Pasta Primavera with Lemon Garlic Sauce

Pasta Primavera with Lemon Garlic Sauce is a colorful and vibrant dish that’s perfect for a light yet flavorful Easter brunch. Featuring fresh spring vegetables like bell peppers, zucchini, and cherry tomatoes, this dish is tossed in a tangy lemon garlic sauce for a burst of freshness. It’s a healthy and satisfying choice that celebrates the season’s best produce.

Ingredients:

• 12 oz penne or farfalle
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• Zest and juice of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Fresh Parmesan, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the zucchini, bell pepper, and tomatoes to the skillet and cook until the vegetables are tender, about 5 minutes.
4. Stir in vegetable broth, lemon zest, and lemon juice. Let the sauce simmer for 2-3 minutes.
5. Add the cooked pasta to the skillet, tossing to combine. If necessary, add reserved pasta water to reach your desired sauce consistency.
6. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil and Parmesan.

Pasta Primavera with Lemon Garlic Sauce is a fantastic choice for an Easter brunch, bringing vibrant vegetables and a tangy, garlicky sauce to the table. It’s fresh, light, and bursting with seasonal flavors, making it a perfect way to celebrate the arrival of spring. This dish is also incredibly versatile – feel free to add other vegetables or a sprinkle of Parmesan for extra flavor. It’s the perfect dish to serve alongside other brunch favorites.

Pasta with Lemon and Asparagus Cream Sauce

Pasta with Lemon and Asparagus Cream Sauce is a fresh and creamy dish that’s perfect for an Easter brunch. The richness of the cream is balanced with the citrusy brightness of lemon, while tender asparagus adds a touch of spring flavor. This dish is light yet indulgent, making it the perfect choice to serve at a festive gathering.

Ingredients:

• 12 oz fettuccine or linguine
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil and butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the asparagus to the skillet and sauté for 3-4 minutes until tender-crisp.
4. Stir in the heavy cream, lemon zest, and lemon juice, cooking for another 2-3 minutes until the sauce thickens.
5. Toss the cooked pasta into the skillet, mixing well. Add Parmesan cheese and reserved pasta water to create a smooth, creamy sauce.
6. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley.

Pasta with Lemon and Asparagus Cream Sauce is a vibrant and satisfying dish that brings the best of spring to your Easter brunch. The creamy sauce, brightened by lemon, complements the tender asparagus for a refreshing yet indulgent bite. It’s the perfect way to showcase seasonal vegetables and offer a rich yet light dish that’s sure to delight your guests.

Pasta with Roasted Red Pepper Pesto

Pasta with Roasted Red Pepper Pesto is a flavorful and colorful dish that adds a punch of Mediterranean-inspired flavor to your Easter brunch. The roasted red peppers blend seamlessly with garlic, nuts, and Parmesan to create a savory, nutty pesto that’s perfect for tossing with pasta. This dish is bold, easy to make, and visually stunning with its rich red hue.

Ingredients:

• 12 oz spaghetti or fusilli
• 2 large red bell peppers, roasted and peeled
• 1/4 cup toasted almonds or pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tbsp red wine vinegar
• Fresh basil, for garnish

Instructions:

1. Roast the bell peppers by placing them under the broiler or on a grill, turning occasionally until the skin is charred. Let them cool, then peel off the skin and remove the seeds.
2. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
3. In a food processor, combine the roasted red peppers, garlic, toasted almonds or pine nuts, Parmesan cheese, olive oil, red wine vinegar, salt, and pepper. Process until smooth.
4. Toss the cooked pasta with the pesto sauce, adding reserved pasta water as needed to achieve the desired consistency.
5. Serve immediately, garnished with fresh basil and extra Parmesan.

Pasta with Roasted Red Pepper Pesto is a vibrant, flavorful dish that brings a Mediterranean flair to your Easter brunch. The smoky-sweet flavor of the roasted peppers pairs perfectly with the nutty richness of the pesto, while the Parmesan cheese adds a creamy finish. This dish is not only delicious but also visually stunning, making it an excellent choice for a festive brunch table.

Pasta with Goat Cheese and Roasted Beet Salad

Pasta with Goat Cheese and Roasted Beet Salad is an earthy and refreshing dish that combines tender pasta with the rich, creamy flavor of goat cheese and the sweetness of roasted beets. This unique pasta salad is ideal for Easter brunch as it balances the richness of the cheese with the freshness of the salad ingredients, making it both filling and light.

Ingredients:

• 12 oz farfalle or fusilli
• 3 medium beets, roasted and peeled, sliced
• 4 oz goat cheese, crumbled
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1/4 cup chopped fresh mint or basil
• Salt and pepper, to taste
• 1 tbsp honey (optional)
• 2 tbsp toasted pine nuts (optional)

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes until tender. Peel and slice them once cooled.
2. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey (if using), salt, and pepper to make a dressing.
4. In a large bowl, toss the cooked pasta with the roasted beet slices, crumbled goat cheese, and fresh herbs.
5. Drizzle the balsamic dressing over the pasta mixture, tossing to combine. If the salad seems dry, add a little reserved pasta water.
6. Garnish with toasted pine nuts, if desired. Serve immediately or chill before serving.

Pasta with Goat Cheese and Roasted Beet Salad is a beautifully balanced dish that offers a perfect blend of earthy beets, tangy goat cheese, and fresh herbs. This pasta salad is ideal for a spring Easter brunch, offering both flavor and nutrition. It can be served warm or chilled, making it a versatile addition to your brunch table. The sweetness of the beets and the tangy dressing elevate the dish, while the goat cheese adds a rich creaminess that ties everything together.

Pasta with Cherry Tomatoes and Burrata

Pasta with Cherry Tomatoes and Burrata is a fresh and indulgent dish, perfect for an Easter brunch. The sweetness of ripe cherry tomatoes combined with the creamy richness of burrata cheese creates a vibrant, satisfying dish. Tossed in olive oil, garlic, and fresh basil, this pasta celebrates the simplicity of seasonal ingredients, making it a delightful choice for any springtime meal.

Ingredients:

• 12 oz spaghetti or orecchiette
• 1 pint cherry tomatoes, halved
• 2 balls of burrata cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Parmesan cheese, grated, for garnish

Instructions:

1. Cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add the cherry tomatoes to the skillet and sauté for 4-5 minutes, until they begin to soften and burst.
4. Add the cooked pasta to the skillet with the tomatoes and toss to combine. Add reserved pasta water as needed to create a light sauce.
5. Tear the burrata into pieces and add it to the pasta, tossing gently to combine. Season with salt, pepper, and red pepper flakes.
6. Serve immediately, garnished with fresh basil and grated Parmesan.

Pasta with Cherry Tomatoes and Burrata is an effortlessly elegant dish that celebrates fresh ingredients in the most delicious way. The juicy, burst tomatoes paired with the creamy, indulgent burrata cheese create a dish that’s rich but light, perfect for a springtime Easter brunch. The fresh basil adds an aromatic touch that elevates the dish, making it both visually stunning and incredibly flavorful.

Pasta with Creamy Lemon Pesto and Peas

Pasta with Creamy Lemon Pesto and Peas is a refreshing, creamy dish that pairs the bright citrusy zing of lemon pesto with the sweetness of peas. The smooth, velvety sauce coats the pasta beautifully, making this dish a perfect balance of creamy and tangy. It’s light enough for a spring brunch but hearty enough to satisfy.

Ingredients:

• 12 oz fettuccine or penne
• 1 cup fresh or frozen peas
• 1/4 cup pine nuts
• 1/2 cup fresh basil leaves
• 1/4 cup Parmesan cheese, grated
• 1/2 cup olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Cook the pasta in salted boiling water according to package directions. In the last 2 minutes of cooking, add the peas to the pasta water. Drain, reserving 1/2 cup of pasta water.
2. While the pasta and peas cook, make the pesto: In a food processor, combine basil, pine nuts, Parmesan, lemon zest, and lemon juice. Pulse to combine. With the processor running, slowly drizzle in olive oil until the mixture becomes a smooth paste.
3. In a small saucepan, heat the heavy cream over medium heat until warmed. Stir in the pesto, mixing until fully incorporated.
4. Toss the cooked pasta and peas with the creamy pesto sauce, adding reserved pasta water as needed to reach your desired consistency.
5. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan.

Pasta with Creamy Lemon Pesto and Peas is a delightful and tangy dish that’s perfect for spring. The creamy pesto offers a comforting base while the fresh peas add a pop of sweetness. The combination of lemon zest and juice brings a refreshing, zesty touch, making this pasta a bright and flavorful addition to your Easter brunch spread. It’s light, creamy, and full of vibrant flavors—an ideal way to celebrate the season.

Pasta with Roasted Garlic and Broccoli Rabe

Pasta with Roasted Garlic and Broccoli Rabe is a savory, garlicky dish with a touch of bitterness from the broccoli rabe that’s balanced out by the richness of the roasted garlic. Perfect for an Easter brunch, it’s a satisfying, wholesome pasta dish that combines hearty greens with aromatic garlic in a simple yet flavorful sauce.

Ingredients:

• 12 oz rigatoni or orecchiette
• 1 bunch broccoli rabe, trimmed and chopped
• 1 head garlic, cloves peeled
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/4 cup pasta water (reserved)
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the garlic cloves on a baking sheet and drizzle with 1 tbsp olive oil. Roast for 15-20 minutes until the garlic is golden and soft.
2. While the garlic is roasting, cook the pasta in salted boiling water according to package directions. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped broccoli rabe and sauté for 4-5 minutes, until tender. Season with salt, pepper, and red pepper flakes.
4. Once the garlic is roasted, mash the cloves into a paste and add to the skillet with the broccoli rabe. Stir to combine, then toss in the cooked pasta.
5. Add reserved pasta water to create a sauce and toss to combine. Stir in grated Parmesan cheese.
6. Serve immediately, garnished with lemon wedges for a refreshing burst of flavor.

Pasta with Roasted Garlic and Broccoli Rabe is a perfect balance of rich, savory, and slightly bitter flavors. The roasted garlic provides a deep, sweet flavor that complements the earthy bitterness of the broccoli rabe, while the pasta water and Parmesan cheese help create a light sauce that perfectly coats the pasta. This dish is a flavorful and satisfying option for Easter brunch, offering something unique yet simple that everyone will enjoy.

Note: More recipes are coming soon!