Spring has sprung and the vegetables and pollen are abundant here in North Carolina. Just as the trees here go from leafless sticks to sticks hosting baby lime green leaves, cherry blossoms fluff, the dogwoods bud, and the yellow haze of pine pollen coats e v e r y t h i n g , farmers’ markets open up their midweek locations, and the local grocery stores stock up loads of spring greens.

This recipe is inspired by wanting an extremely easy pasta dish for dinner, ideally doused in spring vegetables (because, you know, balance), but craving more than a bowl of buttered noodles (no hate on buttered noodles, iluhyou). Easy is key here when your face is puffy from pollen and you’ve been working all day.

I picked up some fresh pasta, green peas, and asparagus from the store, plus some extra goat cheese for garnish and a bottle of rosé because the weather was just perfect for dining al fresco. There is something perfect about the taste of asparagus and peas with creamy goat cheese, but you can pick whatever vegetables you like best (they can even be from the frozen section). When I make pasta like this, I will also add kale, fresh spinach, arugula, cherry tomatoes, broccoli, and/or loads of fresh herbs. The possibilities are only limited by how many veggies you love or have on hand in your kitchen.

This recipe starts with my go-to pasta sauce: garlic, lemon zest and crushed red pepper slightly toasted in a generous amount of olive oil. Boil your water while the olive oil infuses, then drop the premade goat cheese ravioli (or whatever flavor you prefer) and vegetables into your boiling water. Cook a minute less than the packing says--about 4 minutes--and transfer the ravioli and vegetables to the pan with your infused olive oil. Toss together with some parmesan and pasta water to coat. Garnish with extra goat cheese and prosciutto for more salty/umami goodness.

The best thing, this dinner comes together in about 15 minutes and is looks fancy enough to be a date night pasta dish or perfect for a night in with your friends.

P.S. a dry glass of rosé pairs perfectly with this spring pasta (ok, this might be the best thing).

Goat Cheese Ravioli with Spring Greens

Ravioli Ingredients

• 1 pound fresh goat-filled cheese pasta

• ½ cup english peas (I used frozen here!)

• ½ cup chopped asparagus

• ¼ cup olive oil

• 1-2 garlic cloves, grated

• 1 lemon, zested

• 2 tsp. crushed red pepper, more if you like spicy

• 2 tbsp. grated parmesan

• 2-3 pieces of prosciutto, torn

• Crumbled goat cheese

• Juice of half a lemon

• Salt and pepper

Ravioli Instructions

Bring a pot of water to boil. Salt when boiling.

In a frying pan over low to medium heat, add olive oil, garlic, lemon zest. Stir until fragrant, about 2-3 minutes. Remove from heat and let infuse while you prepare the pasta.

When water is boiling and salted, drop in your pasta, peas, and asparagus. Boil for a minute less than pasta packaging says, about 4 minutes. Reserve about ¼ cup pasta water (you will only use a splash). Drain ravioli and vegetables from vegetables and place in frying pan over medium to high heat.

Add the parmesan cheese and a splash of pasta water. Toss gently to coat.

Plate and garnish with extra goat cheese crumbles and torn prosciutto crudo. For extra brightness, squeeze fresh lemon over the top.