Practical Primavera

A simple dish, primavera is pasta with early vegetables in a cream reduction; think of it as an alfredo Monet. Sauté cooked pasta–most people use spaghetti or fettuccine, but I prefer a vermicelli or angel hair–and blanched vegetables along with a bit of minced garlic and scallions in enough butter to coat. Season lightly with salt and pepper, add heavy cream, and simmer until cream begins to thicken. Toss with a grated hard cheese, and plate with a sprightly garnish.

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