A Retro Pasta Recipe is Popular Again

Bon Appétit Archivesby Matthew Ehrlich, Bon Appétit

Losing a copy of an old recipe can be heartbreaking--especially if said recipe predates the dawn of the age of the Internets.

At Bon Appetit, we understand this. So, we have a team of eager interns ready to scour our archives for the long-lost recipes requested by you, dear readers. The more details that you remember about a recipe, the better luck we have finding it (issue dates are a welcome bonus, that's for sure, but even without them, sometimes we can do it!). Most of our recipe requests come from the last decade, with a few dating to issues in the mid 1990s.




Related: 13 Flavorful Spring Pasta Recipes

That's why we have been astounded by a barrage of requests in the last few weeks for a Pasta Primavera recipe that appeared in the May 1979 issue. That's right: The most requested recipe this month is more than three decades old.

We're sure that this dish is delicious (it's packed with cauliflower, zucchini, and asparagus, after all) but the volume of queries has led us to believe there is something larger afoot, and that our Pasta Primavera is some kind of cult classic.

In honor of this phenomenon, we're putting out a Special Collector's Edition, Platinum Digital Re-release of our Legendary Pasta Primavera. We think the timing is right. Retro is 'in,' spring is in the air, and pasta never goes out of style. We hope you'll enjoy rediscovering it or trying it out for the first time!

See also: 26 Healthy Spring Vegetable Recipes

Pasta Primavera (May 1979)
Makes 4 to 6 main-course servings or 6 to 8 first-course servings

INGREDIENTS
1/2 cup (1 stick) unsalted butter
1 medium onion, minced
1 large garlic clove, minced
1 pound thin asparagus, tough ends trimmed, cut diagonally into 1/4-inch slices, tips left intact
1/2 pound mushrooms, thinly sliced
6 oz. cauliflower, broken into small florets
1 medium zucchini, cut into 1/4-inch rounds
1 small carrot, halved lengthwise, cut diagonally into 1/8-inch slices
1 cup whipping cream
1/2 cup chicken stock
2 Tbsp. chopped fresh basil or 2 teaspoons dried
1 cup frozen tiny peas, thawed, or 1 cup fresh young peas*
2 ounces prosciutto or cooked ham, chopped
5 green onions, chopped
Salt and freshly ground pepper
1 pound fettucce or linguine, cooked al dente, thoroughly drained
1 cup freshly grated imported Parmesan cheese

PREPARATION
Heat wok or large, deep skillet over medium-high heat. Add butter, onion and garlic and saute until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry 2 minutes. (At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.)

Increase heat to high. Add cream, stock and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes. Stir in peas, ham and green onion and cook 1 minute more. Season to taste with salt and pepper.

Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter and garnish with any reserved vegetables. Serve immediately.

*Frozen tiny peas tend to be sweeter than fresh peas from the market. If using peas from your garden, cook with the asparagus and shell just before adding.

Vegetables may be chopped several hours in advance, wrapped and refrigerated. For a Variation, add 1 pound cooked, shelled shrimp with pea-ham mixture.

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