Primavera
Elise Remender
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La Belle Cuisine -
More Pasta Recipes
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"To
cook is to create. And to create well...
is an act of integrity, and faith."
Le Cirque's
Spaghetti Primavera
 
Thousands of premium wines and gourmet gifts
“Since we’re forced to nourish ourselves, why not do it with
all
possible
skill…
and ever-increasing enjoyment?”
~ M. F. K. Fisher
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Tulips in the Midst
Marilyn Hageman
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La Belle Cuisine
Le Cirque’s Spaghetti Primavera
New York Cookbook
by Molly O’Neill, 1992, Workman Publishing Co., Inc.
 
“Sirio
Maccioni, the impresario of the restaurant, Le Cirque, in
Manhattan,
is
credited with creating this dish, variations of which
have become a standby
in restaurants across the country – mostly
as the retitled Pasta Primavera.
This is
the original recipe.”
Serves 4 as a
main course, or 6 to 8 as an appetizer
1 bunch broccoli, trimmed and cut
into bite-size florets
2 small zucchini, quartered lengthwise and
cut into 1-inch lengths
4 asparagus spears (about 5 inches long),
peeled, trimmed,
and cut into
thirds
1 1/2 cups green beans, trimmed and
cut into 1-inch pieces
1/2 cup fresh or frozen peas
4 tablespoons olive oil
2 cups thinly sliced mushrooms
1 teaspoon finely chopped fresh red or
green chile, or
about 1/2 teaspoon
dried
red pepper flakes
1 teaspoon finely chopped garlic
3 cups seeded, diced ripe tomatoes,
reserve the juice separately
1/4 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 pound spaghetti or spaghettini
4 tablespoons (1/2 stick) butter
1/2 cup heavy (whipping) cream,
or more if needed
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2/3 cup toasted pine nuts
1. Cook the broccoli, zucchini, asparagus, and green beans
in boiling
salted water until crisp but tender, about 4 minutes. Add the
peas
and cook for
1 minute more. Drain and refresh the vegetables in
cold
water. Drain and
set aside in a mixing bowl.
2. Heat 1 tablespoon of the oil in a nonreactive large
skillet over
medium heat. When hot, add the mushrooms and chile and sauté
for about 2 minutes. Add the remaining 3 tablespoons olive oil,
the garlic,
and
tomatoes and cook, stirring gently so as not to
break up the tomatoes,
for about 4 minutes. Add the parsley
and basil; stir and set aside.
3. Cook the spaghetti in boiling salted water until just al
dente; the
spaghetti must retain just a slight resilience in the center.
Drain.
4. Meanwhile, in a nonreactive pot large enough to hold the
drained
spaghetti and all of the vegetables, melt the butter over medium
heat.
Add the cream and Parmesan and stir constantly until heated
through.
When hot, reduce the heat and cook gently on and off
the heat until
smooth.
Add the spaghetti and toss quickly to blend.
Add half of the vegetables and
pour in the reserved juice from the
tomatoes. Toss and
stir over very low
heat until the mixture is
heated through, 5 minutes.
Season with salt and
pepper.
5. Add the remaining vegetables and toss gently. If the
sauce seems
too
dry, add additional cream, but the sauce should not be
soupy.
Adjust
the seasonings. Add the pine nuts and give the mixture one
final toss.
Serve
in heated soup or spaghetti bowls. Spoon some
of the
tomato
mixture
over each serving. Serve immediately.
Featured Archive Recipes:
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Spaghetti with Asparagus, Almonds
and Mushrooms
Spaghetti with
Italian Sausage and
Eggplant (Mama Leone's)
Spaghetti con Pomodoro Crudo
(Sophia Loren)
Spaghetti alla Puttanesca (Rao's)
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