Pasta Primavera

"Real Pasta Primavera"

I think I mentioned I'm not very good at following recipes.  I often wonder how things would turned out differently (better?) if I had payed a bit more attention to the directions. Well, I did a before and after with the May/June issue of Cook's Illustrated recipe for "Real Pasta Primavera."

The first time I made this dish, I read over the recipe, put it away, and went to town. Half way through preparing it, I thought, "now what did it say about toasting the noodles and adding the wine," only to discover too late that I had done it completely wrong--no surprise there. The meal ended up tasting fine, and no one was the wiser about my recipe failings. But I knew I didn't get the results promised by the article.

Attempt #1: Not exactly failed, but a reason to try, try again.

This week, I decided to go a second round and see if I could get better results by actually following the recipe. What do you know, it worked. Duh. It was a creamy pasta revelation!

2nd attempt: Recipe followed. This time it's creamy & delicious!

But, heaven forbid I follow the instructions to the letter -
I didn't even have all of the necessary ingredients. 

Here's how it went down:

Fresh Farmers' Market Asparagus

Combine vegetable broth with veggie "trimmings" from asparagus, leeks (which I did not have) and 1 cup of peas. Simmer for 10 minutes while you...

 saute asparagus, another cup of peas, and garlic (if I'd had them, there'd be leeks in here too).

 "Toast" pasta in olive oil. 

The recipe calls for 1 pound of Campanelle. I have yet to find this in my grocery store. 

I used a box of whole wheat Rotini.

Add 1 cup white wine. 

I didn't have any. 

My hubby was making cocktails at the time, so I borrowed the bottle of vermouth.

(Note to self: buy cheap white wine for cooking! You always need it, and never have it!)

When all the wine is absorbed, add the (strained) broth, cook al dente.

Finally, toss the pasta with the veggies and a 1/2 cup of parmesan, minced chives & mint, and lemon zest. 

We always top ours with extra cheese!

See! I had the recipe out AND I followed it - except for a few minor variations...

Dessert: Strawberries drizzled with chocolate and cream. D-lish!