Primavera P3 Vs P6

[Saundra Balock]

Putthe rest of the stalks into a blender, along with a good knob of butter, a basil leaf or two, a spring of parsley, a pinch of salt and a ladleful of the water in which the asparagus have boiled. Blend well, adding more water if needed to obtain a smooth, pourable pure. Taste and adjust for seasoning.

While the pasta is cooking, warm a good pour of olive oil and a knob of butter in a large skillet. Add the pancetta and let it render, then add the spring onion and saut just until it wilts. Add the artichokes, peas and asparagus tips. Saut everything together over lively heat for a few minutes, seasoning with salt and pepper and moistening with a drizzle of white wine as you go.

When the pasta is almost, but not quite al dente, drain and add to the skillet. Toss the pasta with the sauted vegetables over low heat, loosening the pasta with a ladleful of the pasta water if need be. Keep tossing for a minute or two, until the pasta is well coated, then add the egg and cheese mixture, and mix it in well, allowing the sauce to thicken slightly, as if making a carbonara.

Hi Frank, I really want to try this recipe! It looks fantastic. Do you think I can use (well rinsed) canned artichokes? I cannot find frozen ones anywhere and agree that the fresh ones are generally disappointing. Thanks!

Hi Frank. Thanks for your response! As you said, canned artichokes are no good; way too acid and they indeed have an unpleasant taste. For the rest, the ricetta was wonderful! Next time I will leave out the artichokes and let the asparagus do the work, unless I find different canned ones. But so far, no luck. Anyway, tonight I am trying something else from your site ? plenty delicious things to choose from! Many thanks!!!

Frank, I have some strozzapreti on hand and they look a lot like the fusilli avellinesi that you recommend. What do you think? Would they be suitable? I think I will give them a try. I always wanted to be monzu. Thanks.

Thanks, Gerlinde! Traditional recipes are my passion, but they were devised in times where people (housewives anyway) had so much more time than we do today. So I love to simplify my recipes to save time, where I can without compromising on the result.

good post frank + one question: which edition of Francesconi do u possess? I cannot find it in my first edition (actually even fusilli as a pasta shape are not featured at all)

thanks

stefano

I find this fascinating: no, I can confirm that in her first edition this dish was not present. How interesting: it possibly means that at the time of the first edition (1965) she did not think that the dish belonged to the canon of Neapolitan cooking, to change her mind 32 yrs later, when a new revised edition (with new recipes added) was published. Which proves the cooking is ever changing, adapting, evolving (I now want to check the new edition to see what she though she add to add to well document Neapolitan food)

st

What a wonderful dish indeed! funny that you mention Angelina not knowing about pasta primavera because I also did not know about it until I moved abroad in the 1990s. But of course in Italy we cook pasta with vegetables all the time and I am glad to read you have unearthed a Neapolitan version of it. Buonissima.

Lovely recipe. I love pasta with vegetables. I have a similar one with peas and asparagus in my book The Mamma Mia! Diet. I will try with artichokes too. It is a delicious addition. Thanks for sharing Frank! Paola

I love to make this pasta primavera recipe after a trip to the farmers market in early summer. I come home with bags full of produce. Some contain spring veggies like asparagus and peas that will only be available for a few more weeks. Others hold summer finds like zucchini, squash, and cherry tomatoes whose season is just starting. The moment when all these spring and summer vegetables collide is so brief that I feel like I have to celebrate it. So, I cook a pot of pasta, saut the veggies, and toss them together to make this pasta primavera recipe.

Next, saut the veggies. I LOVE that all the vegetables cook in one pan in this recipe! Heat a glug of olive oil in a large skillet, and toss in the garlic, onion, zucchini, squash, asparagus, and cherry tomatoes. It only takes a few minutes for the vegetables to soften.

This pasta primavera makes a fantastic meal on its own, though if you like, you could certainly pair it with a side dish or two. We love it with buttery slices of garlic bread and a side salad. Try serving it with any of these salad recipes:

When the warmer months hit, I find myself trending back to lighter dishes that are heavy on the vegetables. Yes, this dish does have a sauce made with heavy cream, but the herbs and the lemon zest lighten up an otherwise sometimes heavy sauce surprisingly well.

Why Rigatoni? Many of the versions of pasta primavera that are out there call for a longer noodle. I like using something shorter like Rigatoni because it is a similar size to the chopped veggies, and the whole dish is easier to eat that way. With a long noodle, the little florets of broccoli and other veggies just get lost swimming in a sea of stringy noodles.

You can use snow peas or sugar snap peas. Try not to skip them if you can help it, they add a nice sweetness. If you are using snow peas, you can shell some of them if you like (pictured below) or leave the shells on.

I find that the cherry tomatoes are much easier to eat if you cut them in half lengthwise, but you can leave them whole if you like. I used all red ones in this recipe, but the rainbow or heirloom would be a lovely splash of color.

This really is a key ingredient. Not only does it help create a creamy sauce for the rigatoni primavera, but the sauce is less likely to break with heavy cream than with half and half. I have tried half and half and the results are not as good.

You may notice the absence of onion in this recipe. That is what the chives are for. They impart a delicate onion note without all the pungency of your typical onion. Even if you leave out the dill, do your best to include the chives.

The potential variations for this creamy pasta primavera recipe are almost too many to count. Want to make roasted vegetable pasta primavera? You can roast the veggies with a tablespoon of mild flavored oil such as avocado and pop them in a 450 degree oven for about ten minutes.

The vegetable variations are too many to count. You can try any color of bell pepper, asparagus, thin sliced or julienned carrots, shaved fennel bulb, zucchini, yellow squash, snow peas, or almost anything else you can imagine.

Want to try another pasta shape? Rotini would be great as well as penne. If you prefer a longer noodle, then this simply becomes linguine primavera or fettuccine primavera. Though as I previously stated, I think this dish just works better with a shorter noodle.

I love this with a simple green salad topped with my White Balsamic and Basil Vinaigrette and some crusty bread. Or, pair it with my Cream of Asparagus Soup for a satisfying yet light dinner.

This is my take on a lightened-up version of pasta primavera - a spring vegetable pasta dish. Rather than using pasta, I opted for fresh carrot pasta which is simply carrots that are julienned into very thin strand-like noodles. This is the julienne peeler that I use. The vegetables are coated with a decadent, but nut- and diary-free sun-dried tomato hemp pesto and it transforms this dish into something decadent and special.

I loved making this recipe! This is a non-vegan household and I was looking to introduce some vegan recipes. It was fun and easy to make! I even got the pickiest eater in the house to say he liked it!

I kind of messed mine up. I cooked the asparagus too long and in my rush to shovel this wonderfulness into my mouth, I completely forgot the peas. It was amazing even with my mistakes!!! I will experiment with zucchini noodles and maybe steam the carrots just a touch. I also sprinkled a little bit of the hemp seeds on top. Just yummy! Thank you for another wonderful recipe.

I was looking for a salad type recipe that I could make for just my boyfriend and I as part of our bbq dinner Sat night and then bring to a picnic lunch (for 4 of us) Sun. Would this work if I double (or triple) the recipe, cook it all Sat night, store the leftovers separately (veggies and pesto) and then bring it to a picnic lunch on Sun?

I love this recipe so much. This is one of the first OSG recipes that I tried years ago for a group of people. Its amazing. Everyone loved it, even the carnivores. I just want to say to Angela, keep up the amazing work. I have both of your books which (of my EXTENSIVE cookbook collection) are two of the three jewels that have a permanent home on my counter. Your recipes have really made my life easier, especially in pleasing those friends and family members that are convinced that healthy means boring!

Hello,

I am new to Oracle. However, my business asked me to purchase and setup primavera P6 on premise. Not sure if this is the right category, but I couldn't find a better category and am hoping that a moderator will move the question if it needs ot be moved.

Anyway, I've got sql, WebLogic, java, and primavera installed. I can now sign into primavera with my admin account via the web page. I can sign into "Primavera P6" and "Primavera P6 administrator". I have a few questions about next steps...

1). I thought that there was a workstation install that I can put on the users computers. My understanding is that they will then be able to work on that client software (instead of going through the web browser) and connect to the server, keeping the databases on the server, but running the client software locally. Where do I get that software?

2). Can I setup LDAP authentication (so the user can use their active directory account) without breaking the NATIVE way that I currently sign in? I see the option in the admin page, but wanted to doublecheck that I won't lock myself out.

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