Pasta Primavera
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Appears in Cook's Illustrated May/June 1999
Is it possible to streamline this two-hour, six-pot restaurant recipe for home cooks?
WHY THIS RECIPE WORKS
When developing our pasta primavera recipe, we wanted to simplify the cooking process while keeping the vegetable flavors fresh. We found that it was actually fine to blanch the vegetables together rather than separately as is traditional, ...