Combining a mixture of bright spring produce and a light but creamy sauce, pasta primavera is the ideal dish for a warm May evening.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables and pasta in a creamy sauce, but, if , chef of New York's famed Le Cirque, it's the truth. At least, nobody famous enough to take a good idea and turn it into an international sensation. Sirio put it on the menu, and pasta primavera—"spring pasta"—quickly became part of our cultural lexicon.
that's even more complicated, requiring a half dozen different pots and pans to complete. Ah, the old days, back when a newspaper's idea of"adapting" a restaurant recipe for a home cook was translating the Italian into English. Once the vegetables were blanched, I dumped out the pot and refilled it with fresh water to cook my pasta. It's possible to cook the pasta right in the same pot without changing the water, but if you do that, the pigments released by the vegetables cause the pasta to come out dull in color. With a dish like this, bright colors are just as important as intense flavors.
Fava Italian American Pasta Pasta Primavera Pea
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