And now for something completely delicious.
Here’s how I made pasta primavera for my sister, who was visiting earlier this week.
1: Par-boil the four green vegetables, all cut to similar size. I used about 1 cup each of asparagus, snow peas, French green beans and bell pepper. All sat in roiling salted water for two minutes each. Did each green on its own, then shocked in an ice bath. Drained and salted the whole bunch.
2: Melt gobs of butter in a frying pan, throw in more minced garlic than you think you should, then a bunch of diced Campari tomatoes. Toss in a cup of grated Parmesan Reggiano. Let simmer for a few minutes, then add half a cup of chicken stock and 1 cup of heavy cream. Toss in all the veggies and let simmer but do not boil. Sauce should thicken. If it doesn’t add some more butter. Why? Because you can do anything you want to if you put your mind to it.
3: Boil some small pasta, a pound, until al dente or even a bit less.
4: Drain, then add pasta to pan with veggies. Let everybody talk to each other for a few minutes. Sprinkle some fresh parsley or basil on top.
5: Serve.
6: Serve second helpings.
7: Smile. It’s spring after all.
— LOU
Just to satisfy my curiosity I looked up the word “primavera” I found many uses and meanings. In many languages it means spring. Or spring season.
Also “La primavera” (concerto), is the first concerto of Vivaldi’s The Four Seasons. It’s a commune in Chile. A name of a painting by Botticelli.
I didn’t find anywhere that it means butter, cream and cheese, like what’s in your pasta. Wow, watch out for your summer bod.
—LUCY