Pasta Primavera recipe
In 1975 Sirio Maccioni, owner of what was one of midtown Manhattan’s finest french restaurants Le Cirque and two of his top chefs, experimented with butter, cream, vegetables, cheese and pasta. But because his chefs refused to add pasta to the menu, the recipe became a well-kept secret until 1977 when respected food critics Craig Claiborne and Pierre Franey – of the New York Times, discovered the dish as an unlisted special.
