Melissa Clark’s pasta with green puttanesca is a lovely showcase for spring’s tender greens and green garlic (though plain ...

Choose bright green, crisp, sturdy leaves, and remove any thick, tough stems — they won’t become tender enough to eat without lengthy cooking. Make sure to save some of the pasta cooking water ...

Add the pasta to the boiling water and cook until al dente, 10 minutes. Meanwhile, place the potatoes, green beans, and pesto in a large bowl. Drain the pasta and add to the bowl. Mix together ...