Spring Onion Pasta

by Robert Booz

This is a simple pasta which relies on spring onions, herbs, and tangy feta for its flavor, as well as some crushed chili for a bit of heat. This dish is wonderful warm or left to cool as a pasta salad. I prefer pastas such as fusilli or chiocciole, which hold loose sauces well, but any pasta will do. Carnivores can always add chicken or sausage to this as well.


  • 1 pound dried pasta such as fusilli or chiocciole
  • 3 cups of spring onions (baby leeks, scallions, or baby onions) sliced thin, keeping the white bottoms and the tender green tops separate.
  • 1 bay leaf, preferably fresh.
  • 1 Tbsp. crushed red pepper, or to taste
  • 1 clove of garlic, thinly sliced Grated zest of half a lemon
  • 2 Tbsp. fresh sweet marjoram, roughly chopped
  • ¼ cup of olive oil
  • 1 pound of feta, drained and crumbled.
Spring Onion Pasta

Elizabeth Cecil

Bring a large pot of well-salted water to a boil. Meanwhile, in a saucepan, set your olive oil over medium low heat. When the oil becomes fragrant add the bay leaf and the crushed red pepper. Cook until the oil turns a reddish color and turn the heat down to low. Add your spring onion bottoms, garlic, and lemon zest, and remove the bay leaf. The onions and garlic should cook but not fry. Cook your pasta to desired tenderness and drain. Immediately toss the pasta in a large bowl with the oil-sauce. If you are serving this pasta hot, add the marjoram, onion tops, and feta as you toss the pasta with the oil-sauce. If you are serving this cold, add these ingredients once the dressed pasta is cool.