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We had a good run, soups and stews. But as temperatures rise and flowers bloom, we’re ready to swap rich and hearty for light and fresh. Take this pasta recipe. We add fresh peas and marinated artichokes to the noodles, then skip the marinara and make a “sauce” using grated cheese and lemon juice. Top it all off with a sprinkling of mint, lemon zest and black pepper, and you’ve got a dish that looks—and tastes—like it took hours, not 30 minutes.
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