Published May 1, 1999.
When developing our pasta primavera recipe, we wanted to simplify the cooking process while keeping the vegetable flavors fresh. We found that it was actually fine to blanch the vegetables together rather than separately as is traditional, as long as they were put into the pot at different times to make sure each cooked properly. We also realized that we could reuse that same pot (without washing) to cook the tomatoes and mushrooms. Another staple of primavera, its cream sauce, is usually cooked separately from the mushroom and tomato sauce; again, with our pasta primavera recipe we found that we could simplify things, eliminating yet another cooking pan, by adding the cream to the mushrooms and tomatoes.
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