Spring Vegetable Pasta

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Appears in Cook's Illustrated May/June 2011, America's Test Kitchen TV

When the original primavera method took hours—and produced washed-out vegetables and stodgy sauce—we found inspiration in an entirely different classic.

SERVES 4 to 6

TIME 1½ hours

has video

WHY THIS RECIPE WORKS

For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we coul...

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