This Pasta Primavera evokes so many memories. It’s one of the first recipes I wanted to post here because it’s been a staple in my recipe collection for years. I’ve thought a lot about the evolution of this dish and how each stage reflects a different season in my life. I thought about who I cooked it for and where I cooked it.
I was really surprised at how emotional I became during this little trip down memory lane. Food is so nostalgic for me. My sister loves fashion and she can describe the outfit someone wore at any given occasion any number of years ago. She may be able to tell us how we were was dressed, but I can tell her what we ate! My memory is very much dictated by food, that’s for sure.
There are many different variations of Pasta Primavera, or “Spring Pasta,” none of them complicated by any means. This is exactly the kind of food I like to cook – simplicity at its best, yet full of impact when it arrives at the table. You can smell the barbeque smokiness of the sausages and the saltiness of the cheese. The pasta provides a perfect background to showcase the reds, oranges, yellows and purples of the roasted vegetables. There’s an eye pleasing pop of green from the spring peas and fresh herbs. It tastes better than it looks, which for me, is the cornerstone of a great plate of food.