|CLASSIC pasta||ditalini with vegetables (primavera)|
We have not been overly fond of the American creation "pasta primavera". Frequently, it seems to be throwing a variety of vegetables into some cooked pasta, without regards to how the tastes meld or how the vegetables work with the pasta. Sort of a warm pasta salad.
Here is a primavera we first tasted in a trattoria outside of Bologna. It uses ditalini, the small pasta that does meld well with the vegetable slices. It is simple, beautiful in presentation, and has all the tastes we treasure in a well-conceived pasta.
for the sauce:
for the pasta:
Soak the zucchini in cold water for fifteen minutes. Scrub and dry. Slice into thin slices.
Heat the yellow pepper over a flame to scorch the skin, and then peel the pepper. Dice it into quarter-inch dices.
Peel the carrots and either slice in thin slices or dice. Blanch the carrots in hot water for two minutes. Drain and set aside.
Trim the ends of the green beans. Cut in half. Blanch in hot water for two minutes, drain and set aside.
Over medium heat, put in a half cup of the olive oil. Add the garlic. After thirty seconds add the pepper and cook for two minutes. Add the zucchini and cook for another minute. Add the blanched carrots and green beans, stir, and cook for two minutes. Set aside.
Get five quarts of water up to a raging boil. Add two tablespoons of salt. Add the ditalini. Cook until al dente. Reserve one cup of the pasta liquid. Then drain well.
Return the vegetables to heat, and add the drained pasta to the sauteed vegetables. Add the additional half cup of olive oil. Add a half teaspoon of salt and several grinds of fresh black pepper. (If dry, add some of the reserved liquid). Add the parsley. Stir. Add the parmesan and stir again. Cover the pan and turn up the heat for one minute, to get the pasta steaming.
Taste for salt and pepper and serve.