Penne alla primavera from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on May 18, 2015

    Forgot to add that the online recipe didn't say when to add the morels. In the cookbook it says to add them after the carrots and sauté for 3 minutes. It also says to cut the carrot and asparagus into 1/2" lengths, whereas in the book it says 1/4" lengths. Just be sure to add a bit more cooking time if needed, depending on how you prep your veges. I did blanch and peel my fresh favas, which does add to the cooking time, so not the quickest of recipes.

  • Bloominanglophile on May 18, 2015

    This was a lovely dish, very fresh and "green"--the taste of Spring! Leftovers heat up nicely, too.

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