Rethinking pasta primavera to make it taste like spring

By: America'S Test Kitchen, The Associated Press Posted: 10:04 AM CDT Monday, Mar. 25, 2019 Last Modified: 2:11 PM CDT Tuesday, Mar. 26, 2019

Advertise with us

You'd never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.

Read this article for free:

or

Already have an account? Log in here »

To continue reading, please subscribe:

*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.

You'd never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.

Read unlimited articles for free today:

or

Already have an account? Log in here »

Hey there, time traveller!
This article was published 25/03/2019 (2687 days ago), so information in it may no longer be current.

You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.

The usual reproduction_a random jumble of produce tossed with noodles in a heavy, flavour-deadening cream sauce_tastes nothing like spring. Surprisingly, when we dug up the original recipe from New York’s famed Le Cirque restaurant, our colleagues found it wasn’t all that inspiring either, despite taking about 2 hours to prepare and dirtying five pans.

First, the vegetables (which had been painstakingly blanched one by one) were bland. Second, the cream-, butter-, and cheese-enriched sauce dulled flavour and didn’t really unify the dish.

This image provided by America's Test Kitchen in March 2019 shows the cover for the cookbook "Revolutionary Recipes." It includes a recipe for Spring Vegetable Pasta. (America's Test Kitchen via AP)

If we wanted a true spring-vegetable pasta_with a few thoughtfully chosen vegetables and a light, but full-bodied sauce that clung well to the noodles and brought the dish together_we’d have to start from the beginning.

SPRING VEGETABLE PASTA

Servings: 4-6

Start to finish: 1 hour

1 1/2 pounds leeks, white and light green parts halved lengthwise, sliced 1/2 inch thick, and washed thoroughly, plus 3 cups coarsely chopped dark green parts, washed thoroughly

1 pound asparagus, tough ends trimmed, chopped coarse, and reserved; spears cut on bias into 1/2 inch lengths

2 cups frozen peas, thawed

4 cups vegetable broth

1 cup water

4 garlic cloves, minced

2 tablespoons minced fresh mint

2 tablespoons minced fresh chives

1/2 teaspoon grated lemon zest

plus 2 tablespoons juice

6 tablespoons extra-virgin olive oil

Salt and pepper

1/4 teaspoon red pepper flakes

This undated photo provided by America's Test Kitchen in March 2019 shows Spring Vegetable Pasta in Brookline, Mass. This recipe appears in the cookbook "Revolutionary Recipes." (Carl Tremblay/America's Test Kitchen via AP)

1 pound campanelle (farfalle and penne are acceptable substitutes)

1 cup dry white wine

1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

Bring leek greens, asparagus trimmings, 1 cup peas, broth, water, and half of garlic to boil in large saucepan. Reduce heat to medium-low and simmer gently for 10 minutes. While broth simmers, combine mint, chives, and lemon zest in bowl; set aside.

Strain broth through fine-mesh strainer into 8 cup liquid measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to equal 5 cups). Discard solids and return broth to saucepan. Cover and keep warm.

Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add leeks and pinch salt and cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus spears and cook until asparagus is crisp-tender, 4 to 6 minutes. Add pepper flakes and remaining garlic and cook until fragrant, about 30 seconds. Add remaining 1 cup peas and continue to cook for 1 minute longer. Transfer vegetables to bowl and set aside. Wipe out pot with paper towels.

Heat remaining 1/4 cup oil in now-empty pot over medium heat until shimmering. Add pasta and cook, stirring often, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.

When wine is fully absorbed, add warm broth and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. Off heat, stir in Parmesan, lemon juice, vegetables, and half of herb mixture. Season with salt and pepper to taste, and serve immediately, passing extra Parmesan and remaining herb mixture separately.

___

Nutrition information per serving: 605 calories; 155 calories from fat; 17 g fat (2 g saturated; 0 g trans fats); 4 mg cholesterol; 436 mg sodium; 88 g carbohydrate; 10 g fiber; 13 g sugar; 18 g protein.

___

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Spring Vegetable Pasta in “Revolutionary Recipes .”

___

America’s Test Kitchen provided this article to The Associated Press.