50+Easy and Delicious Italian Easter Pasta Recipes to Celebrate

Easter is a time for family gatherings, delicious food, and celebrating the arrival of spring.

If you’re looking to bring a little Italian flair to your Easter table, there’s no better way than with pasta.

Italian cuisine, renowned for its rich flavors and simple, fresh ingredients, offers a myriad of pasta dishes that are perfect for this special occasion.

Whether you’re hosting a large family meal or enjoying an intimate gathering, Italian Easter pasta recipes are sure to please every palate.

From classic lasagna and frittata to lighter pasta dishes featuring fresh spring vegetables, the variety is endless.

In this article, we’ve compiled over 50 Italian pasta recipes to help you create the perfect Easter feast.

Each recipe is inspired by the traditions of Italian cooking, combining timeless ingredients with creative flair.

Whether you prefer hearty meat-filled pastas, vegetarian dishes, or something lighter with a hint of citrus, we’ve got something to suit your tastes.

So, roll up your sleeves, grab your apron, and get ready to enjoy a delicious and festive Easter meal with these Italian pasta recipes!

50+Easy and Delicious Italian Easter Pasta Recipes to Celebrate

Italian Easter pasta recipes offer a wonderful way to celebrate the season with family and friends.

The variety of dishes available ensures that there’s something for everyone, whether you prefer a classic, comforting lasagna or a fresh, spring-inspired pasta with lemon and peas.

These recipes reflect the heart and soul of Italian cuisine—simple yet flavorful, with a focus on seasonal ingredients and family traditions.

By exploring these 50+ Italian pasta dishes, you can create a memorable Easter feast that’s filled with warmth, joy, and delicious flavors.

From the first bite to the last, these pasta dishes will elevate your Easter celebration and leave your guests asking for more.

So, embrace the spirit of Italian cooking and create a festive, pasta-filled Easter meal that everyone will enjoy!

Pasta alla Pastora (Easter Shepherd’s Pasta)

This hearty and flavorful pasta dish is a staple for Easter in many Italian homes. It combines tender pasta with a savory sauce made from sausage, peas, and a touch of fresh herbs, making it the perfect celebration dish. The richness of the sausage complements the sweetness of the peas, creating a balanced and satisfying meal for family gatherings.

Ingredients:

• 400g (14 oz) pasta (preferably rigatoni or penne)
• 300g (10 oz) Italian sausage, crumbled
• 1 cup frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup white wine
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmigiano-Reggiano cheese (for serving)

Instructions:

1. In a large pot, cook the pasta according to the package directions until al dente. Drain, reserving a cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned, breaking it up with a spoon.
3. Add the chopped onion and garlic to the skillet, cooking for about 3 minutes, until softened.
4. Pour in the white wine, stirring to deglaze the pan. Let it reduce for a minute, then add the frozen peas and cook for another 2-3 minutes until heated through.
5. Stir in the heavy cream, and season with salt and pepper. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
6. Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
7. Garnish with fresh parsley and grated Parmigiano-Reggiano cheese before serving.

This dish is an excellent choice for Easter, offering a rich and comforting flavor profile that is perfect for a festive meal. The combination of sausage, peas, and cream brings a delightful texture and depth of flavor that makes it a standout on the holiday table. This recipe can easily be scaled up to feed a larger crowd, making it ideal for family gatherings.

Lasagna di Pasqua (Easter Lasagna)

Lasagna di Pasqua is a traditional Easter lasagna from central Italy, particularly popular in Umbria and Lazio. It features layers of rich ricotta, boiled eggs, and a savory ragù made from lamb, perfect for the season’s celebrations. This dish is often served as a festive main course, offering a balance of flavors that are both hearty and celebratory.

Ingredients:

• 12 sheets of lasagna pasta (fresh or no-boil)
• 500g (1 lb) ground lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 2 tbsp tomato paste
• 1/2 cup red wine
• 2 cups tomato sauce
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 500g (17 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 large boiled eggs, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and carrot, sautéing until softened.
3. Add the ground lamb, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
4. Stir in the tomato paste, then pour in the red wine. Let the wine reduce for a few minutes before adding the tomato sauce, rosemary, thyme, salt, and pepper. Simmer the sauce on low for about 20 minutes.
5. While the sauce simmers, cook the lasagna pasta sheets in salted boiling water until al dente (or use no-boil sheets). Drain and set aside.
6. In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and the chopped boiled eggs. Season with salt and pepper.
7. To assemble, spread a thin layer of the lamb ragù at the bottom of a 9×13-inch baking dish. Layer the lasagna sheets, followed by a layer of the ricotta mixture, then more ragù. Repeat until all ingredients are used, finishing with a layer of ragù and the remaining mozzarella on top.
8. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
9. Let the lasagna rest for 10 minutes before serving.

This Easter lasagna is a beautiful and delicious representation of Italian holiday traditions. The lamb ragù provides a robust and savory flavor, while the ricotta and boiled eggs offer a creamy texture that binds all the ingredients together. It’s a hearty dish that perfectly suits the festive nature of Easter, and it pairs well with a light salad or a glass of red wine.

Frittata di Pasqua (Easter Frittata)

A classic Italian Easter breakfast or brunch dish, Frittata di Pasqua is a versatile and simple egg-based dish filled with seasonal vegetables and cheeses. It’s a great way to use up any leftover Easter ingredients, such as hard-boiled eggs, and can be served warm or at room temperature, making it ideal for gatherings.

Ingredients:

• 8 large eggs
• 1 cup cooked spinach, squeezed dry
• 1/2 cup ricotta cheese
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup diced cooked ham (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, ricotta cheese, and grated Pecorino Romano. Season with salt and pepper.
3. Stir in the cooked spinach, diced ham (if using), and fresh basil.
4. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Pour the egg mixture into the skillet, ensuring it spreads evenly.
5. Cook on the stovetop for 5-7 minutes until the edges begin to set. Transfer the skillet to the oven and bake for 10-15 minutes, until the frittata is fully set and golden on top.
6. Let it cool for a few minutes before slicing. Garnish with extra basil and serve.

This frittata is a fantastic way to enjoy a light yet flavorful dish that’s perfect for Easter. The blend of ricotta and Pecorino Romano adds a creamy and tangy contrast to the savory spinach and ham. It’s not only a great way to celebrate the season but also a practical choice for feeding a crowd, as it can be easily doubled or served in large slices for a brunch spread. It’s a dish that highlights the beauty of simplicity in Italian cooking.

Tortelli di Pasqua (Easter Stuffed Pasta)

Tortelli di Pasqua is a traditional Italian stuffed pasta dish often prepared for Easter, particularly in the regions of Emilia-Romagna and Tuscany. These ravioli-like pasta pockets are filled with a savory ricotta and spinach mixture, then tossed in a butter and sage sauce, making for a luxurious yet simple dish that celebrates the flavors of spring.

Ingredients:

• 400g (14 oz) fresh pasta dough (or use store-bought ravioli sheets)
• 400g (14 oz) ricotta cheese
• 200g (7 oz) fresh spinach, cooked and squeezed dry
• 1/2 tsp grated nutmeg
• Salt and pepper to taste
• 100g (3.5 oz) unsalted butter
• Fresh sage leaves (about 10-12)
• Grated Parmigiano-Reggiano cheese (for garnish)

Instructions:

1. To make the filling, combine the ricotta cheese, cooked spinach, grated nutmeg, salt, and pepper in a mixing bowl. Stir until well combined.
2. Roll out the pasta dough on a floured surface until thin, about 1/8-inch thick. Using a round cookie cutter or a glass, cut out circles of pasta.
3. Place a spoonful of the ricotta and spinach filling in the center of each pasta circle.
4. Fold the dough over to form a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges for a decorative finish.
5. Bring a large pot of salted water to a boil. Cook the tortelli in batches for about 3-4 minutes, until they float to the surface.
6. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook for 2-3 minutes until fragrant and crispy.
7. Once the tortelli are cooked, gently toss them in the butter and sage sauce, allowing the pasta to soak up the rich flavor.
8. Serve the tortelli with a sprinkle of grated Parmigiano-Reggiano cheese.

Tortelli di Pasqua is a wonderful way to celebrate the flavors of spring, with the creamy ricotta filling complemented by the fragrant butter and sage sauce. It’s a dish that feels both elegant and comforting, making it an excellent addition to any Easter meal. The homemade pasta provides a delicate texture, while the spinach adds freshness to the rich filling. It’s a perfect choice for a festive, family-style dinner.

Pasta al Forno con Polpette (Baked Pasta with Meatballs)

Pasta al Forno con Polpette is a beloved Italian dish, perfect for Easter gatherings when family and friends come together to celebrate. This baked pasta casserole combines hearty meatballs, pasta, and rich tomato sauce, all topped with melted cheese for a comforting and delicious meal that everyone will enjoy.

Ingredients:

• 400g (14 oz) pasta (penne or rigatoni)
• 500g (1 lb) ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste
• 3 cups tomato sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the meatballs, combine the ground beef, breadcrumbs, egg, grated Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix until well combined. Form the mixture into small meatballs, about the size of a golf ball.
3. Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them until they are browned on all sides. Remove and set aside.
4. Cook the pasta in salted boiling water until al dente, following the package instructions. Drain, reserving some of the pasta water.
5. In a large baking dish, spread a thin layer of tomato sauce. Add a layer of pasta, followed by some meatballs and more tomato sauce. Repeat the layers, finishing with a layer of sauce on top.
6. Sprinkle the shredded mozzarella and grated Parmesan over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
8. Let the dish rest for 10 minutes before serving.

Pasta al Forno con Polpette is the ultimate comfort food, especially for Easter when you want to create a memorable meal that will feed a crowd. The combination of tender meatballs, rich tomato sauce, and gooey cheese creates a dish that is both satisfying and flavorful. The baked pasta provides a golden crust, while the cheese melts into the layers, making each bite a delight. It’s a great dish to prepare in advance and reheat for easy serving, making it ideal for busy holiday celebrations.

Gnocchi alla Romana (Roman-Style Gnocchi)

Gnocchi alla Romana is a traditional Roman Easter dish made from semolina flour rather than potato, resulting in a unique, slightly firmer texture. These golden, crispy gnocchi are baked in a creamy butter and cheese sauce, offering a perfect balance of comfort and indulgence. It’s a dish that can be served as a side or a main course for your Easter feast.

Ingredients:

• 1 cup semolina flour
• 4 cups whole milk
• 2 tbsp butter
• 1 cup grated Pecorino Romano cheese
• 1 egg, beaten
• Salt and pepper to taste
• 1/4 cup melted butter (for drizzling)
• Fresh sage leaves (for garnish)

Instructions:

1. In a large saucepan, bring the milk to a boil over medium heat. Add a pinch of salt and a small knob of butter.
2. Gradually whisk in the semolina flour, stirring constantly to prevent lumps. Continue cooking for about 5-7 minutes until the mixture thickens to a smooth, pudding-like consistency.
3. Remove from heat and stir in the grated Pecorino Romano cheese and beaten egg. Season with salt and pepper.
4. Pour the mixture onto a large, lightly greased baking sheet, spreading it evenly to about 1/2-inch thickness. Let it cool for about 30 minutes.
5. Once the mixture has set, cut it into small rounds using a cookie cutter or a glass.
6. Preheat the oven to 375°F (190°C). Butter a baking dish and arrange the gnocchi in a single layer.
7. Drizzle the melted butter over the gnocchi and bake for 20-25 minutes, until golden and crispy on top.
8. Garnish with fresh sage leaves and serve hot.

Gnocchi alla Romana is a rich and decadent dish that is perfect for Easter. The semolina gnocchi have a firm yet tender texture that contrasts beautifully with the golden, crispy crust. The butter and Pecorino Romano cheese sauce adds a creamy richness that elevates the simple ingredients to something special. This dish is both indulgent and comforting, making it a wonderful addition to your Easter celebration. Serve it alongside a fresh salad or roasted vegetables for a balanced meal.

Pasta con Asparagi e Uova di Pasqua (Pasta with Asparagus and Easter Eggs)

Pasta con Asparagi e Uova di Pasqua is a vibrant and fresh dish that celebrates the arrival of spring, featuring tender asparagus and hard-boiled Easter eggs. The creamy sauce, enriched with butter, Parmesan, and a touch of lemon, creates a delightful pairing with the asparagus and pasta, making it an ideal choice for a light and flavorful Easter meal.

Ingredients:

• 400g (14 oz) pasta (spaghetti or fettuccine)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 large eggs, hard-boiled and sliced
• 1/2 cup heavy cream
• 1 tbsp butter
• Zest of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Drain, reserving a cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 4-5 minutes, until tender but still crisp. Season with salt and pepper.
3. In a small saucepan, melt the butter over low heat. Add the heavy cream and lemon zest, stirring to combine. Cook for 2-3 minutes, then add the grated Parmesan, stirring until the sauce thickens slightly.
4. Add the cooked pasta to the skillet with the asparagus and toss to combine. Pour the creamy sauce over the pasta and toss again. If needed, add a bit of reserved pasta water to reach your desired sauce consistency.
5. Gently fold in the sliced hard-boiled eggs and serve immediately, garnishing with extra Parmesan cheese.

Pasta con Asparagi e Uova di Pasqua is a bright and satisfying dish, perfect for Easter brunch or dinner. The combination of creamy sauce, earthy asparagus, and rich eggs makes it a wonderfully balanced meal that highlights fresh, seasonal ingredients. The slight tang of lemon adds a refreshing touch, complementing the richness of the sauce and eggs. This dish is a simple yet elegant way to enjoy the bounty of spring while celebrating the season’s flavors.

Agnolotti di Pasqua (Easter Agnolotti)

Agnolotti di Pasqua is a traditional stuffed pasta from Piedmont, typically made for Easter, filled with a mixture of braised meat and herbs. The small, delicate pasta pockets are often served with a rich butter and sage sauce, allowing the flavor-packed filling to shine. This dish is ideal for a special Easter celebration, offering a satisfying and flavorful bite in every piece.

Ingredients:

• 400g (14 oz) fresh pasta dough (or store-bought agnolotti)
• 300g (10 oz) beef stew meat, cooked and shredded
• 1 small onion, chopped
• 1/2 cup beef broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper to taste
• 100g (3.5 oz) unsalted butter
• Fresh sage leaves (about 10)
• Olive oil for cooking

Instructions:

1. To make the filling, sauté the chopped onion in a little olive oil over medium heat until soft. Add the shredded beef and cook for another 5 minutes, allowing the flavors to meld together. Stir in the beef broth and let the mixture simmer for about 10 minutes until the liquid reduces. Season with salt, pepper, and fresh parsley.
2. Roll out the pasta dough on a floured surface until very thin. Cut into squares of about 3 inches.
3. Place a small spoonful of the beef filling in the center of each pasta square. Fold the pasta over into a triangle or rectangle shape and seal the edges by pressing them together, ensuring the filling is securely enclosed.
4. Bring a large pot of salted water to a boil and cook the agnolotti for about 3-4 minutes, until they float to the surface.
5. While the agnolotti cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook for 2-3 minutes until they are crispy and the butter becomes golden.
6. Gently toss the cooked agnolotti in the butter and sage sauce. Serve hot, garnished with grated Parmesan cheese.

Agnolotti di Pasqua is a perfect example of traditional Italian Easter fare, where the rich beef filling is complemented by the simplicity of butter and sage. The tender pasta shell provides the ideal vessel to carry the flavors of the braised meat, while the butter sauce adds a luxurious finish. This dish is an elegant choice for a holiday meal, showcasing the time-honored Italian technique of making stuffed pasta that can be enjoyed by guests of all ages.

Cacio e Pepe di Pasqua (Easter Cacio e Pepe)

Cacio e Pepe is a beloved Roman pasta dish that gets a festive twist for Easter with the addition of seasonal herbs and a delicate touch of lemon. The simplicity of this dish lies in its use of only a few ingredients: pasta, Pecorino Romano cheese, and black pepper. For Easter, the addition of fresh herbs makes it a flavorful yet minimalist choice to celebrate the season.

Ingredients:

• 400g (14 oz) spaghetti or tonnarelli pasta
• 1 1/2 cups Pecorino Romano cheese, finely grated
• 1 tbsp black pepper, freshly cracked
• Zest of 1 lemon
• 2 tbsp fresh basil, chopped
• Salt for pasta water

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the cracked black pepper and toast it lightly for 1-2 minutes, releasing its aromatic oils.
3. Once the pasta is drained, add it to the skillet with the pepper. Pour in a little reserved pasta water, stirring constantly to create a smooth sauce.
4. Gradually add the grated Pecorino Romano cheese, stirring continuously until it melts into a creamy sauce. If the sauce is too thick, add more pasta water a little at a time to achieve the desired consistency.
5. Stir in the lemon zest and fresh basil, adjusting salt and pepper to taste. Serve immediately.

Cacio e Pepe di Pasqua is a light yet satisfying dish, perfect for an Easter meal when you want something simple but special. The combination of freshly cracked black pepper, creamy Pecorino Romano, and the zing of lemon provides a refreshing take on the traditional Roman dish. The addition of fresh basil adds a touch of brightness, making it a perfect dish to celebrate the freshness of spring. It’s a versatile option that can be paired with a variety of Easter sides or enjoyed on its own as a main course.

Lasagna Bianca di Pasqua (Easter White Lasagna)

Lasagna Bianca di Pasqua is a variation of the traditional lasagna, offering a creamy, cheesy filling without the use of tomato sauce. This version is made with layers of delicate pasta, a rich béchamel sauce, and a filling of seasonal vegetables and meat, making it a perfect centerpiece for an Easter celebration. It’s luxurious, hearty, and wonderfully comforting.

Ingredients:

• 12 sheets of fresh lasagna pasta
• 400g (14 oz) ricotta cheese
• 200g (7 oz) cooked chicken breast, shredded
• 1 cup spinach, sautéed and chopped
• 2 cups béchamel sauce (prepared from 2 tbsp butter, 2 tbsp flour, 2 cups milk)
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the béchamel sauce by melting butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the milk while whisking constantly to avoid lumps. Cook until thickened, then remove from heat and season with salt and pepper.
3. In a mixing bowl, combine the ricotta cheese, shredded chicken, sautéed spinach, and grated Parmesan. Mix well and season with salt and pepper.
4. Cook the lasagna sheets in a pot of boiling salted water for 2-3 minutes, then drain and set aside.
5. In a baking dish, spread a layer of béchamel sauce on the bottom. Place a layer of lasagna sheets on top, followed by a layer of the ricotta and chicken mixture. Repeat the layers, finishing with a layer of béchamel sauce on top.
6. Sprinkle the shredded mozzarella cheese on top of the lasagna and bake for 30-35 minutes until golden and bubbling.
7. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves.

Lasagna Bianca di Pasqua is a luxurious and indulgent dish perfect for Easter. The creamy béchamel sauce complements the rich ricotta and savory chicken filling, while the spinach adds a fresh, spring-like quality. It’s a festive and satisfying alternative to traditional tomato-based lasagna, offering a wonderful balance of flavors. The dish is filling enough to serve as a main course for a large gathering and can be paired with a light salad or roasted vegetables for a complete meal.

Frittata di Pasqua (Easter Frittata)

Frittata di Pasqua is a delicious, versatile dish typically enjoyed during Easter celebrations in Italy. Packed with seasonal vegetables, cheese, and sometimes meat, this frittata can be served warm or at room temperature, making it perfect for brunch or as part of a buffet spread. It’s a celebration of fresh, flavorful ingredients and is an easy, crowd-pleasing dish.

Ingredients:

• 8 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup ricotta cheese
• 1 cup asparagus, chopped into small pieces
• 1 small onion, finely chopped
• 1/2 cup cooked ham or prosciutto, chopped (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes.
3. Add the chopped asparagus and cook for another 5-7 minutes, until the asparagus is tender.
4. In a bowl, whisk together the eggs, grated Pecorino Romano, ricotta cheese, and salt and pepper.
5. Pour the egg mixture into the skillet with the vegetables, stirring gently to distribute the vegetables evenly. If using ham or prosciutto, add it at this point.
6. Cook over medium-low heat for 5-7 minutes until the edges begin to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the frittata is fully set and slightly golden on top.
8. Allow the frittata to cool for a few minutes, then slice and garnish with fresh parsley before serving.

Frittata di Pasqua is a delightful and flexible dish, showcasing the freshness of spring with the addition of asparagus and other vegetables. The creamy ricotta and tangy Pecorino Romano give the frittata a rich texture and flavor, while the optional ham or prosciutto adds a savory touch. Whether served warm for brunch or at room temperature for a buffet, this dish is an easy, festive option for an Easter meal. It’s perfect as a main course or a side dish, and its versatility makes it a great addition to any holiday table.

Pasta alla Caprese (Caprese Pasta)

Pasta alla Caprese is a simple, yet elegant, dish inspired by the famous Caprese salad. Featuring fresh tomatoes, mozzarella, and basil, it’s a celebration of Italian flavors that is perfect for Easter, especially when paired with pasta. The bright and refreshing taste of the tomatoes and basil combined with the creamy mozzarella makes it a dish that’s both light and satisfying.

Ingredients:

• 400g (14 oz) pasta (penne, spaghetti, or fusilli)
• 2 cups cherry tomatoes, halved
• 200g (7 oz) fresh mozzarella, cut into small cubes
• 1/4 cup fresh basil leaves, torn
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Grated Parmesan for garnish (optional)

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Drain, reserving a bit of pasta water.
2. While the pasta cooks, in a large bowl, combine the halved cherry tomatoes, mozzarella cubes, and torn basil leaves.
3. Drizzle the olive oil and balsamic vinegar over the tomato mixture. Season with salt and pepper to taste. Stir gently to combine.
4. Add the cooked pasta to the bowl with the tomatoes and mozzarella, tossing gently to combine. If the pasta seems dry, add a bit of reserved pasta water to create a light sauce.
5. Serve immediately, garnished with grated Parmesan if desired.

Pasta alla Caprese is a refreshing and simple dish that highlights the quality of its ingredients. The sweet, juicy cherry tomatoes and creamy mozzarella create a perfect pairing, while the fresh basil adds an aromatic touch. The addition of olive oil and balsamic vinegar brings everything together in a beautifully light sauce. This dish is perfect for Easter, offering a fresh and satisfying alternative to heavier pasta dishes. It can be served as a main or as a side, making it a versatile option for any Easter meal.

Pasta al Limone con Asparagi (Lemon Pasta with Asparagus)

Pasta al Limone con Asparagi is a light and zesty dish that captures the essence of spring with fresh lemon and tender asparagus. This refreshing pasta is ideal for Easter, offering a tangy contrast to heavier dishes while highlighting the season’s vibrant flavors. The creamy lemon sauce perfectly coats the pasta, and the asparagus adds a delicate crunch and earthy flavor.

Ingredients:

• 400g (14 oz) pasta (linguine or spaghetti)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente, according to the package directions. Drain, reserving a cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 4-5 minutes, until tender but still crisp. Season with salt and pepper.
3. In a small saucepan, combine the heavy cream, lemon zest, and lemon juice. Heat over low heat, stirring occasionally, until the sauce is warmed through.
4. Add the cooked pasta to the skillet with the asparagus, tossing to combine. Pour the lemon cream sauce over the pasta, stirring to coat evenly. Add a bit of reserved pasta water if needed to achieve the desired sauce consistency.
5. Stir in the grated Parmesan and garnish with fresh basil or parsley before serving.

Pasta al Limone con Asparagi is a bright and refreshing dish that beautifully showcases the flavors of spring. The tangy lemon cream sauce complements the sweet and tender asparagus, while the Parmesan cheese adds a creamy depth. This dish is both light and satisfying, making it a perfect choice for Easter when you want something elegant but not too heavy. It pairs wonderfully with a simple salad and crusty bread for a complete meal.

Gnocchi alla Sorrentina (Gnocchi Sorrentina)

Gnocchi alla Sorrentina is a comforting and indulgent dish featuring pillowy potato gnocchi baked in a rich tomato sauce and topped with melted mozzarella cheese. This classic Neapolitan dish is perfect for Easter, offering a warm, cheesy delight that’s hearty yet simple to prepare. The combination of soft gnocchi, tangy tomato sauce, and gooey mozzarella makes for a satisfying, crowd-pleasing meal.

Ingredients:

• 800g (28 oz) potato gnocchi (fresh or store-bought)
• 2 cups tomato sauce (preferably homemade)
• 200g (7 oz) fresh mozzarella, torn into pieces
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish
• Olive oil for greasing
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Cook the gnocchi in a large pot of salted boiling water until they float to the surface, about 2-3 minutes. Drain the gnocchi and transfer them to the greased baking dish.
3. Pour the tomato sauce over the gnocchi, spreading it evenly. Sprinkle the torn mozzarella over the top, followed by the grated Parmesan.
4. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the gnocchi are golden on top.
5. Remove from the oven and garnish with fresh basil leaves. Serve hot.

Gnocchi alla Sorrentina is a perfect dish for Easter when you want to indulge in something hearty and comforting. The soft, pillowy gnocchi absorb the rich tomato sauce, and the melted mozzarella creates a wonderfully gooey texture. The addition of Parmesan cheese brings a depth of flavor, while the fresh basil adds a burst of freshness. This dish is ideal for a festive meal, bringing together the simplicity of gnocchi with the richness of tomato sauce and cheese, making it a true crowd-pleaser.

Pasta con Panna e Piselli (Pasta with Cream and Peas)

Pasta con Panna e Piselli is a creamy, comforting dish that’s perfect for Easter, combining the richness of cream with the sweetness of fresh peas. This simple yet flavorful pasta dish highlights the beauty of spring vegetables, making it a great choice for a festive meal that isn’t too heavy but still satisfying.

Ingredients:

• 400g (14 oz) pasta (penne or rigatoni)
• 1 cup fresh peas (or frozen peas)
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to the package directions until al dente. Drain, reserving a cup of pasta water.
2. While the pasta cooks, heat the butter and a drizzle of olive oil in a large skillet over medium heat. Add the peas and sauté for 2-3 minutes until they are tender but still vibrant. Season with salt and pepper.
3. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the cream to thicken slightly.
4. Add the cooked pasta to the skillet with the peas and cream, tossing to coat. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.
5. Stir in the grated Parmesan and chopped fresh mint. Adjust seasoning with salt and pepper to taste, then serve immediately.

Pasta con Panna e Piselli is a delightful dish that’s light yet creamy, with the fresh sweetness of peas balancing the richness of the cream. The mint adds a refreshing twist, making this dish feel vibrant and fresh—perfect for an Easter meal. The Parmesan cheese gives the sauce a savory depth, while the peas add a pop of color and flavor. It’s a simple yet satisfying option that pairs beautifully with a crisp white wine or a light salad to complete the meal.

Note: More recipes​ are coming soon!