Hi, everyone! Margaux Laskey here filling in for Emily this week. It’s a stunningly beautiful spring day where I am, like a Gerda Muller picture book come to life (except with sirens and aggressive pigeons). There’s a whisper of chill in the air, but the sun is bright, and I’m thinking this might be the weekend I plant pansies and begonias in my front porch pots. Maybe I won’t kill them this year. I am feeling hopeful about so many things. I wish that for you, too.
I’m giving you two pasta recipes this week because sometimes isn’t that just what you need? Consider them cozy bookends to your busy week. And if that’s not your thing, I get it. Here is an easy Sam Sifton recipe for tofu and green beans with chile crisp that I bet you’ll like.
Readers love this simple, delightful pasta from Dawn Perry because it’s versatile (use pretty much any small pasta shape; any roasted, salted nut; and any dark, leafy green) and because the sauce comes together in the same amount of time it takes to cook the pasta. It can be on the table in 25 minutes from start to finish. Yay for that.
My good friend Lucy texted me this Julia Reed recipe a few weeks ago: “I have been meaning to tell you that I am so obsessed with this that I am making it for the second time this month.” It sounds and tastes a little fancy, but it’s very easy to make. Serve it with rice or potatoes to sop up the sauce and something crisp and green.