Kale, mustard greens, turnip greens, and spring cabbage qualify for this pasta pie. To aerate and lighten the pie, I like to use a shaped pasta such as spirals, bows, or shells. For a vegetarian dish, leave out the sausage meat and transform the pie into the Italian Easter specialty, ‘Torta Pasquale’ by topping it after baking with halved hard boiled eggs.
In Italian, primavera means spring, epitomized by the glowing green and orange of these vegetables. Bulb fennel, green bell pepper, snow peas, broccoli, and asparagus tips can be substituted or added to the pasta as you like.