Having survived my first brutal winter in NYC, in 1977, I remember being so relieved when the magnolia tree outside my window started blooming its deep pink blossoms.
I was a single girl in NYC living in the West Village. I had very little money, and I was happy when I had a date for dinner and he took me to a very fancy Italian restaurant on the Upper East Side. The restaurant was Parioli Romanissimo.
I remember perusing the menu and noticing so many pastas that I had never seen before. I decided to order the pasta primavera. It was spring and I wanted to taste it on my fork.
It was angel hair pasta back then which is traditional for a primavera. I loved every morsel; and I went home and tried to recreate it in my tiny kitchen.
I still make this dish today and I use whole-wheat pasta, which is healthier for you. I add spring peas, asparagus, mushrooms, sage, and lemon zest for the perfect healthy spring pasta primavera! I hope you will try it and let me know how it goes.
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