I want to take this opportunity to debunk the myth of a well known pasta dish associated with this time of the year, Pasta Primavera. You know, that hodgepodge of vegetables and pasta in an over done cream sauce that is supposed 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
battuto of garlic, extra virgin olive oil and Parmigiano Reggiano cheese. Italians believe that less is more. Perfectly fresh vegetables,
artisan pasta, simple preparation, light not heavy sauce. That's how my friends and family in Italy celebrate spring.
*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.
