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The Real Pasta Primavera

I'm writing to clear up a misconception and to debunk the myth of a well known pasta dish associated with this time of the year, Pasta Primavera. You know, that hodgepodge of vegetables and over done pasta swimming in a cream sauce that is supposed to represent the fresh vibrant flavors of spring.

The resulting dish is often a poor imitation of Pasta Primaverile, pasta made during springtime in Italy. There it might be called pasta e verdure (pasta and vegetables) made with aromatic herbs and the earliest vegetables available in spring like asparagus, baby peas or tiny green beans.

A true celebration of the season, the dish begins with fresh seasonal vegetables and the chewy bite of al dente artisan pasta. Our artisan pasta is made with organic heritage wheat farmed in the sunny fields of Apulia combined with alpine water and the clean mountain air of the Italian Dolomites, by Pastificio Felicetti one of the premier pasta makers in Italy.

Here is a recipe for Tagliatelle con gli asparagi, a variation of a recipe for Pasta Primaverile made with artichokes from Italy's cooking bible Il Cucchiaio d'Argento, The Silver Spoon. First published in 1950, The Silver Spoon is the definitive cookbook of traditional recipes considered to be essential in every Italian household.

Pasta Primaverile

Prepare 1 box of Monograno Felicetti tagliatelle pasta by placing a large pot with plenty of water on the burner and bring it to a boil. When the water boils salt it and follow package directions to prepare the pasta.Clean a bunch of fresh asparagus, eliminating the most fibrous part of the stem. Cut into small pieces and boil them for about 10 minutes in salted water. Add the tips only after the first 5 minutes, to make them stay crisper. In a non-stick pan, saute a small finely chopped shallot in a drizzle of 1 T of extra virgin olive oil with 1T of unsalted butter. When the shallot is transparent but not colored, add the boiled asparagus and cook for 10-15 minutes over medium heat. When the pasta is al dente, drain and transfer it to the pan where you have cooked the asparagus. Add an additional pad of butter and grated Parmigiano Reggiano cheese. If necessary add a little of the retained pasta cooking water to make a light sauce. Salt and pepper as needed. Cover and gently toss over moderate heat for a few more seconds and then turn off the heat. Plate and

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