Cositutti
Your Italian Experience Begins Here
Benevenuti to Cositutti 
 
I'm writing to clear up a misconception about spring. Not to take issue with Mother Nature but to debunk the myth of a well known Italian pasta dish associated with this time of the year, Pasta Primavera.You know, that hodgepodge of vegetables and pasta in an over/under cream sauce that is suppose to represent the fresh vibrant flavors of spring.
 
The resulting dish is often a poor imitation of Pasta Primaverile, pasta made during the season of spring in Italy.There it might be called pasta e verdure (pasta and vegetables) with aromatic herbs and fresh brightly colored springtime vegetables like asparagus, baby peas or tiny green beans.The dish is made with al dente pasta finished with a soffritto of garlic, extra virgin olive oil and Parmigiano Reggiano cheese. 
 
Italians believe that less is more. Perfectly fresh vegetables, artisan pasta, simple preparation, avoid the creamy sauce. That's how my friends and family in Italy celebrate Spring.
Perfect Primavera  Pasta Primavera
 
Almost Primavera
 
Along the way there have been many permutations and variations of Pasta Primavera. I have seen recipes for several "unItalian" versions of this dish including creamy tortelloni chicken primavera, a smoky primavera made with Gouda cheese, a primavera made with evaporated milk (yuck), primavera with cashews and almonds and a recipe found on the Dummies.com web site made with lowfat milk and vegetable broth that looked like someone threw up. And I haven't even mentioned all the pre-packaged versions found in the refrigerated section of Target.
 
Then there are the cross-cultural reinterpretations like pasta primavera spring rolls, Thai Pasta Primavera made with rice noodles, coconut milk and red curry paste and for salad lovers, pasta primavera salad dosed with bottled Italian dressing. Quick and easy yes, Italian no. Try a pinzimonio instead for an authentic Italian salad experience.There's even a Camp and Trail Pasta Primavera for hikers, campers and outdoors enthusiasts made with Wheatex, a textured wheat protein that mimics the texture and appearance of food.
 
So where can you find an authentic Pasta Primaverile outside of Italy.
Molto difficile. Here's one to try
 
In a large saucepan, sweat a bunch of chopped green onions and 1 chopped leek (throughly washed with outer dark green parts cut off ) in 2-3 tbsp extra virgin olive oil over medium heat for about 10 minutes, or until tender. Add a large pinch of salt and pepper and one or two of the following spring vegetables:1 cup fresh peas, 2 diced zucchini, 1 bunch of asparagus (stalks diced, tips left whole).Cook vegetables until just tender. Turn off heat. Taste and adjust seasoning.

Boil the pasta according to directions and drain retaining some pasta water.Transfer pasta into a large bowl. Add the vegetables. Toss to coat the pasta adding some pasta water if needed to loosen the sauce. Add freshly grated Parmigiano Reggiano cheese, toss again, cover with foil and let sit for 3-5 minutes to allow the pasta to absorb the flavors.

Toss and serve hot with more cheese and fresh ground black pepper if desired.
 
Pinzimonio Dishes Coming Soon to CosituttiMarketPlace Olive Oil Dipping Dishes
 
Made and handfinished in Italy these pinzimonio dipping dishes evoke the terraced hills where the olives are grown. A series of concentric rings descend into the oil creating tones of olive green in the dish: a feast for the eyes and the tastebuds! Use for dipping bread or fresh vegetables in extra virgin olive oil.
 
 
Forward to a Friend
 
 
  Celebrate Spring
In This Issue
Pasta Primavera
Olive Oil Dipping Dishes
 
Primavera Arrives in America 
New York City
 
 It is generally believed that Pasta Primavera was created in NYC in the 1970's by Sirio Maccioni, owner of Le Cirque a French restaurant in Manhattan.The dish achieved its star status when the food editor from the NY Times ate it, loved it and promptly wrote about it in an article praising the light flavor and "subtle" sauce of the dish making it a fashionable choice along the Upper East Side. This is probably still the best almost Italian version of the dish outside of Italy.
 
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Pamela Marasco
Cositutti
 
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