Remember the 70s? Please welcome Hank Shaw as he shares one of his favorite restaurant pasta dishes from that era, pasta primavera. ~Elise
Pasta primavera. It’s very name evokes the 1980s, nouveau cuisine, and bad food clichés. Done in its classic form, which is believed to be invented by the chefs at Le Cirque restaurant in New York City in the late 1970s, primavera is a riot of vegetation doused in butter, cream and lots of parmesan cheese.
Our version is a pared down rendition of this classic, simplified and lightened up for more modern tastes.
Why resurrect pasta primavera at all?
Because despite all the jokes, it was – and is – a good dish. Any of us who ate in high style in the late 1970s, or really anywhere in the 1980s, has eaten it at some point in our lives.
I ate it a lot. My mother first had it at Le Cirque sometime around 1979, and loved it so much she learned how to make it.
For whatever reason, my mother made her primavera with angel hair pasta, which is a gossamer version of spaghetti that cooks in seconds. It has a lovely mouthfeel and really does make the cream and cheese feel lighter when you eat it.
But, angel hair congeals into a gob in minutes, so don’t make the pasta until the sauce is done, and don’t wait to serve it – the angel hair must go from pot to plate at once.
Angel hair, also called capellini, is readily available in most supermarkets. Can you use regular old spaghetti? You bet. That’s what they used at Le Cirque, after all. https://stokvideolar.com
1/2 pound angel hair pasta or spaghetti
1 small bunch broccoli, about 1 heaping cup of florets
1 small zucchini, diced
4 asparagus spears
1/2 cup peas, fresh or frozen
1/2 cup snow peas
3 minced garlic cloves
3 Roma or other paste tomatoes, seeded and diced
12 basil leaves, chopped
4 tablespoons butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)