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Giobbi's Primavera Pasta Recipe

Giobbi's Primavera Pasta

Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003

Show: Sara's SecretsEpisode: A Menu of Memories

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on June 18, 2011

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    please don't call this a primavera, "def- mixture of vegetables".

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  • on March 29, 2011

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    Sooo Easy, Sooo Good. I sautee shrimp and throw it on top. Yum!

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  • on July 07, 2010

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    Sometimes the simplest ingredients make for the best recipes. This is fresh and delicious. No additions needed.

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  • on September 03, 2007

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    My husband and I really enjoyed this light meal. Satisfying but not heavy. I added a little extra garlic and pepper to give it a bit more flavor. Very good, we'll surely make this again!

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  • on August 09, 2007

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    This is a crowd pleaser. Everyone who eats this recipe seems to be pleasantly surprised and asks for a copy.

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  • on May 10, 2007

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    I have made a version of this and my whole family and friends love it. I use my heirloom tomatoes and basil from my garden.My 5 yr old loves to make this with me. In the morning before market we tear the tomatoes and basil up in a large bowl with the other ingredients and then cover it and let it set for the day to intensify the flavors. in the evening we just have to cook the pasta. I also add some red pepper flakes and some lemon zest for more flavor.

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  • on January 04, 2007

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    this recipe is VERY simple and tastes delicious, but i think it would be even better with mushrooms, some banana peppers and some green chiles but it still was very good

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  • on August 10, 2006

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    this dish was so easy and delicious I couldn't believe it. My husband isn't a "just" veggie man, so I added grilled chicken sausage to this dish but I think you could add any meat you'd like. I grow my own basil in the summer which made this extra special.

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  • on August 01, 2006

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    Made on 8/1/2006 and it is delicious!!!!

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  • on January 04, 2006

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    This is a great basic pasta dish you can do anything with. I stuck to the recipe and added some mozzarella cheese. In cubes. As I was placing the pasta on top of the sauce, the warmth of the pasta automatically melted the cheese and gave it a nice texture. But I really believe the bowtie pasta works and looks visually better. Which kind of made my guests think, it tasted THAT so much better.

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