One of my favourite seasonal recipes is pasta primavera - fresh in-season veggies (from the allotment or vegetable garden if you can manage it) with pasta and a light creamy sauce. It's very quick and simple to make. Serve with a huge garden salad and a glass of white wine, and you will be full of the joys of spring.
In a huge pan of boiling water, add some tagliatelle (I use about 100g per person, judged by eyeball). Bring it back to the boil and wait a few minutes before adding broad beans, asparagus, garden peas, spring onions and whatever in-season fresh green veggies you can lay your hands on. In another pan, gently warm some crushed garlic with some cream (or home-made yogurt, creme fraiche, sour cream, fromage frais, smetana or any other creamy stuff you happen to like or have available. Don't over-heat cultured milk products or they could separate, but if this happens you may be able to rescue them by quickly stirring in a spoonful of cornflour). Drain the pasta and vegetables when cooked, and toss in the cream. Add freshly ground black pepper, and serve with salad and chilled white wine. Eat outdoors if you can manage it, with a red checked tablecloth.