Name: Capelli di Angelo Primavera alla Fred
Yield: 1 serving
Cuisine: American
Ingredients: 3 stalks asparagus, peeled and cut in 1-inch pieces; 1 teaspoon pinoli; 1 tablespoon butter; 4 mushrooms, thinly sliced; 1 tablespoon chopped fresh basil (if not available, use ½ teaspoon dried basil); 4 ounces capelli di angelo (linguini and spaghettini are also acceptable); Pepper to taste; 1 teaspoon chopped fresh parsley; 1 clove garlic, crushed; 1 tablespoon olive oil; 6 string beans, cut in half; Grana (optional); ½ cup fresh broccoli florets, cut in 1-inch pieces; 1 very small zucchini, quartered lengthwise and cut in 1-inch pieces

Preparation info

1
serving

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

For everything there is a season, and for this dish the season is spring. Pasta alla primavera always makes me think of Botticelli and the Tuscan countryside. The delicate sauce goes well with an equally delicate pasta. Ideally, you should use capelli di angelo (angel’s hair), the thinnest of all pastas. This particular recipe is my own version of a dish that has become quite chic in recent years. Many of the tonier new restaurants in New York now offer pasta alla primavera

Ingredients

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Ingredients

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