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Pasta Primavera
Pasta primavera is a dish combining pasta and lightly cooked vegetables along with some fresh herbs and spices. Despite its Italian-sounding name, the dish was actually invented by Ed Giobbi during his hunting trip to Nova Scotia. He brought the recipe to New York City and gave it to his friends Jean Vernges and Sirio Maccioni, who used it in their new restaurant named Le Cirque.
The original pasta primavera incorporated ingredients such as ripe tomatoes, chopped basil, parsley, and garlic, olive oil, and spaghetti. In 1976, it was the most talked-about dish in Manhattan, and it is still popular today.
Pasta Primavera Authentic recipe
PREP 35min
COOK 25min
READY IN 1h
The following is the original Le Cirque pasta primavera recipe that was created by its owner Sirio Maccioni. When portioned into four servings, it's perfect as a light main meal. However, the recipe serves six to eight people if served as an appetizer.
WHERE TO EAT The best Pasta Primavera in the world (according to food experts)
