Created by Italian chef Sirio Maccioni in New York, this delightful recipe took Manhattan by storm and gained popularity worldwide
Pasta Primavera is a simple spaghetti dish bursting with seasonal spring vegetables, each prepared separately. It took Manhattan by storm in the 1970s, all thanks to the culinary creativity of Italian chef Sirio Maccioni. His New York restaurant, Le Cirque, became the first stage for this vibrant recipe, soon inspiring kitchens across the globe despite its brush with controversy.
In 2018, a New York Times review called it an “absurd display of 80s cuisine”, labelling it a “nonsensical hodgepodge born from the culinary rivalry between Italian and French cuisines; cream versus olive oil.” However, having polished off the entire plateful, the review concluded it was, in fact, “to die for!”.
Ingredients
- Pasta (originally spaghetti)
- Broccoli florets
- Courgette
- Wild asparagus
- Green beans
- Sweet peppers
- Peas
- Mushrooms (any variety)
- Garlic (to taste)
- Tomatoes
- Chicken Stock
- EVOO
- Grated cheese
Method
Clean and dice the unpeeled courgettes. Microwave for 8 minutes to remove excess water, then set aside. Remove the woody end of the asparagus and chop. Microwave in the same way for 5 minutes or until soft. Set aside. Clean, dry and chop the mushrooms. Gently steam and add the peas. Pour cold water over them to stop cooking, drain and set aside. Clean and slice the pepper. Peel the garlic cloves and crush them in a mortar.
Sauté the peppers in olive oil in a pan large enough to hold all the ingredients. Add the courgettes, wild asparagus and mushrooms. Stir gently. Once the vegetables are cooked, add the crushed garlic and stir again. Add the chopped tomato and peas. Allow the mixture to reduce for a few minutes. Set aside.
Cook the pasta until al dente, drain and add to the sautéed vegetables. Keeping the pan over a medium heat, drizzle the extra virgin olive oil and sprinkle with the grated cheese. Stir well. Season to taste and serve immediately garnished with a sprinkling of oregano or fresh basil.
