Comments on: Appalachian Pasta Primavara

By: Fuzzy Chef

Fuzzy Chef — Mon, 28 Apr 2008 03:00:30 +0000

Barbara,

Thanks for the recipe! I used this as the basis for doing fiddlehead fern pasta (basically replacing the asparagus with the ferns). Somewhat ironic, considering that I live in California, an instead of using CA asparagus, I used ferns, Appalacian-style. Tasty, though!

Recipe changes and pictures up on my blog soon. Thanks again.

By: Sarah

Sarah — Tue, 22 Apr 2008 00:20:01 +0000

I made this last night. We are fungiphobic as a family, and I couldn’t bring myself to use frozen peas. It was FANTASTIC. I cannot wait for the fresh stuff to start coming in from the garden so that I can have the baby asparagus and the fresh spinach.

Observation: when my cube neighbor who appreciates food opened the container I made for him this morning, he got a blissed out look on his face. I used whole wheat rotini as it is what I had on hand and it worked really well and was great on day two!

This one is going in the rotation and is great as a base idea for just adding happy stuff to.

By: Elusis

Elusis — Mon, 21 Apr 2008 08:11:28 +0000

I just made this with spinach in place of the ramps, and it was outstanding! I found I needed to keep the cream on hand to add to the pan if it got a little dry, which I imagine was in part because I didn’t measure my veggies other than by eyeballing them, and I added a little more cheese than was called for (my goat cheese came in a 5 oz log; I eyeballed the parmesan and probably went a bit over 1/4 cup).

It was quite a hit with the friend I had over for dinner.

By: katie

katie — Sat, 19 Apr 2008 19:53:01 +0000

I have all of that – well, I have to swap the heavy cream with creme fraiche. Now, if I can only find the morels… I can taste this in my mind… and I’m really getting hungry!

By: brid

brid — Sat, 19 Apr 2008 00:41:21 +0000

This looks great. We don’t have ramp around here, is there a different kind of vegetable that I could substitute? Spinach?