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Photo: John Kernick
Keep your pasta light in the spring.

When the asparagus is pencil-thin and abundant, the broccolini is tender and the first cherry tomatoes arrive, we turn our attention to light, healthy pasta dishes to ring in the warm weather. Mario Batali’s outstanding recipe fits the bill with shavings of salty, crumbly ricotta salata cheese on top in this month’s issue of Food & Wine magazine.