This pasta recipe from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria, evokes the flavors of wild herbs that grow on the hillsides around Bologna, is a great way to use up any leftover herbs and greens in your fridge—use as many or as few as you’d like. Fusilli is an ideal magnet for the fine texture of herby spring batutto (which just means a chopped up sauce).