Try one of Giada’s scrumptious spring pastas

Cook the asparagus in a large pot of boiling salted water until tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

To make the pesto, use a spoon to scoop out the flesh from the avocados and place the avocado in a food processor. Add the arugula, basil, lime juice, garlic, salt and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350-degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions. Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.