Penne alla Primavera

May/June 2011

Your rating: None Average: 4.1 (24 votes)

Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads of fresh herbs is a perfect example of Mario Batali’s rustic approach to great-tasting Italian food. When both fava beans and morel mushrooms are in season, by all means use them in this recipe. But if you can’t find either of those, substitute what looks best. Basic cremini mushrooms will work and frozen lima beans are a good option. Recipe adapted from Molto Gusto by Mario Batali and Mark Ladner (Ecco/HarperCollins Publishers, 2010).

Penne alla Primavera

1 Review for Penne alla Primavera

Not So Great Penne alla Primavera

With the name "Mario Batali" attached to this recipe, I expected so much more. The flavour was great, but the cooking times may have been too long: Where were the bright greens of spring? The additional of the mint was a nice twist, but the "sauce" the recipe referred to at the end never materialized, resulting in a rather dry dish. I don't think this will go into the menu rotation.

Makes a lot of food, lots of veggies
Comments (1)

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elisascreations wrote 5 years 7 weeks ago

I am not a chef but a cooker. 1/4 cup of olive oil is not enough for all those ingredients. Vegetables are all undercooked.

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