There Easter is coming and it's time to define the menu. If you have focused on starters and main courses, do not worry: pasta is a simple, fast and tasty idea to put everyone in front of the first plate.

Tradition has it that a meat-based menu is consumed at Easter lunch and that the pasta chosen for the first course is egg-based. However, considering personal choices, tastes and intolerances, today we tend to compose a menu free of any rule, even choosing vegetarian and fish based dishes. To put everyone in agreement, it is also possible to think about the preparation of two first simple dishes for Easter lunch, perhaps one based on meat and one vegetarian or a first course based on fish and one based on vegetables, in harmony with the choice of the second course.

For first courses fish based let yourself be inspired by recipes like le linguine with perch and monk's beard, lemon grass calamari, penne gratin with sardines and fennel, trofie with tuna and avocado cream, perciatelli with cuttlefish ink, rice and corn spaghetti with trout, black guitar pasta, cuttlefish, peas and ginger, wholemeal spaghetti, prawns and rocket, linguine with two creams and marinated prawns, pasta with sardines, spaghetti alla chitarra, mussels and asparagus and fusilli with smoked tuna.

If you want to prepare a first course a vegetable base instead, preparations such as the are indicated spaghetti alla chitarra butter and marjoram, pasta with artichokes and spinach, maccheroncini with potatoes, asparagus and marjoram, pennette pasta with tofu and chickpeas, green tagliatelle and saffron sauce, green spaghettoni with zucchini pesto and tofu, mezze vegetable sleeves and meatballs, spaghetti 'mbriachi, trenette with pesto of lettuce and sprouts and paccheri stuffed with vegetable sauce.

In case you have decided to respect the tradition by preparing a Easter lunch of meat the recipes of the are indicated strangolapreti with chilli sauce, fusilli with lamb ragù and olives, pici with rabbit ragù, paccheri stuffed with three meats, bigoli with egg with veal "brüscitt", tagliatelle with white ragù and pecorino cheese and rags with rabbit, robiola and fennel.

Here are our 30 easy Easter pasta recipes

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