This meal is spring on a plate—colorful, vibrant, balanced—just the kind you’ll need to usher you into the warmer months. Cook, relax, and enjoy!

What you’ll need:
8 oz whole wheat casarecce
1 oz Pecorino Romano
1 oz scallions
8 oz radish
2 cloves garlic
8 oz flat leaf spinach
1 oz butter
1 lemon
1 Tbsp toasted sesame seeds
2 teaspoons toasted sesame oil
coarse salt
freshly ground black pepper

Equipment:
large pot
grater
large skillet

Recipe steps:

1. Cook pasta
   Bring a large pot of salted water to a boil. Add half of casarecce (reserve the rest for another use) and cook until al dente, about 8 minutes. Reserve ½ cup pasta water and drain.

2. Prep ingredients
   Meanwhile, grate Pecorino. Trim scallions and thinly slice, separating whites and greens. Thinly slice radishes, peel and chop garlic, and pick large stems from spinach.

3. Sauté vegetables
   Melt half of the butter in a large skillet over medium-high heat. Add scallion whites and radishes and cook, stirring occasionally, until beginning to soften, about 2 minutes. Add garlic, season with salt, and cook until fragrant, about 30 seconds.

4. Add pasta
   To skillet, add casarecce, spinach, and reserved pasta water. Cook, tossing, until spinach wilts, about 1 minute.

5. Finish pasta
   Remove skillet from heat and stir in remaining butter. Add half of the Pecorino and zest lemon over top; season with salt and pepper. Halve lemon and squeeze over pasta. Season with salt and pepper and toss to combine.

6. Serve
   Divide pasta between bowls and top with scallion greens, toasted sesame seeds, and remaining Pecorino. Drizzle with sesame oil and top with freshly ground black pepper. Enjoy!

See what else is cooking this week!