Snow peas – Substitute with green beans, trimmed and cut in half lengthwise. Mushrooms – Any kind sliceable! If you only have large ones (like portobello) then just slice and chop into pieces so they are a similar size to slicing mushrooms around 3.5cm / 1.5″. ie try to mimic the shape of broccolini as best you can.Ĭherry tomatoes – Or cut regular tomatoes into chunks. Substitute: Regular broccoli cut with more stem than you ordinarily would include, stems cut into long thin wedges or thick batons. Make this dish your own!īroccolini – With longer, thinner stalks than regular broccoli, the natural shape of broccolini is perfect for tossing through long strand pasta. However, you can always just use more of another vegetable already in the recipe – or not. However, absolutely feel free to switch and change to your tastes and/or what’s in season where you are!įor each vegetable, I’m including suggestions for substitutions for similar vegetables. They’re mostly spring vegetables, as explained. The vegetables I used in this recipe are as per the Le Cirque restaurant recipe. So it seems sharing the original recipe in all it’s perfect glory is just meant to be! What you need for Pasta Primavera 1. While researching a recipe for Pasta Primavera, Chef JB and I discovered the origins of the dish could be traced back to Le Cirque, and were able to hunt down the actual recipe from Le Cirque. Invented as a dish to celebrate spring produce, there are now many versions of Pasta Primavera around. Of all the amazing dishes I savoured that night, Pasta Primavera is still burned in my mind as the standout. My entire trip food budget evaporated in one dinner at Le Cirque, such were the prices (hot dogs and pizza slices it was for the rest of the trip!) But for this starry-eyed greenhorn new to the world of fine dining, it was worth every penny. It was the first and only top-end fine dining restaurant I had the luxury of dining at when I travelled to NYC as a broke uni student. I will always have fond memories of Le Cirque. It is said that this pasta dish was invented in the 1970’s by Sirio Maccioni, the restaurateur behind Le Cirque, a renowned French restaurant in New York City (now closed). A bounty of fresh spring vegetables is the star of this dish Cream sauce being poured over the pasta The Pasta Primavera story In this spirit, don’t feel bound by the vegetables I’ve used! Use the best seasonal spring produce you find, or check out my recommendations for substitutions. Primavera means “spring” in Italian, and this meatless dish is all about celebrating the best green bounty the season offers up. So you can pitch it to your clan as a decadent creamy pasta for dinner but know that there’s also a good hit of nutritious vegetables in it too. Today’s recipe is a big, wholesome vegetable fix disguised in the form of a creamy pasta. This is the actual recipe from Le Cirque! You will love it. I visited Le Cirque many years ago as a youngster and the memory of this swoon-worthy pasta has always stayed with me. Garnish with fresh parsley and serve immediately.Pasta Primavera is a beautiful spring vegetable pasta made famous by Le Cirque, a swanky French restaurant in New York. Top with vegetables and pour the sauce over the vegetables and pasta. Drain the pasta thoroughly.ĭivide the pasta evenly among individual plates. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. In the meantime, fill a large pot 3/4 full with water and bring to a boil. Stir over moderate heat until somewhat thickened and heated through. In another large saucepan, heat the butter, evaporated milk and Parmesan cheese. Add the steamed vegetables and stir or shake to coat the vegetables with the onion and garlic mixture. In large saucepan, heat the olive oil and saute the onion and garlic over medium heat. Cover and steam until tender-crisp, about 10 minutes. Add the broccoli, mushrooms, zucchini and peppers. In a large pot fitted with a steamer basket, bring about 1 inch of water to boil.
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