In fact, it’s probably a North American invention, though its precise origins are disputed. According to Peter Elliot, co-author of “Sirio: The Story of My Life and Le Cirque,” the dish was ...

Sirio Maccioni's classic, from our premier issue in 1978, was a signature dish at New York City's Le Cirque. And it's still made the same way today at Le Cirque 2000.Plus: Pasta Recipes and Tips ...

Now, it’s time to cook the onions, leeks, bell pepper, and garlic in stages. You’re also going to want to (you guessed it!) season with salt here as well.

Tuna tartare, creme brulee, pasta primavera . . . today, ... PHOTOS: 3 LEGENDARY RECIPES FROM LE CIRQUE . We sat down with Le Cirque owner Sirio Maccioni, 80 and still dapper, ...

The story of pasta primavera begins not in Italy, but in the United States in the 1970s. ... When pasta primavera debuted on Le Cirque’s menu, it quickly became a sensation.

1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring once or twice, for 9 minutes. Add the broccoli florets and peas. Cook 2 minutes more, or until the pasta is tender ...

What we now know as pasta primavera (actually, “spaghetti primavera” at the beginning) was codified in the The New York Times in 1975, and an edition of Craig Claiborne’s New York Times Cookbook a bit ...

Toss pasta with vegetables (including mushrooms), and divide onto plates. Garnish with pine nuts, 2 spoonfuls of tomato, and a pinch of basil. Add Parmesan, salt, and pepper to taste.

In my late 20s, I lived at the other end of the Midwest, in Columbus, Ohio. A couple blocks from … ...

Hesser, writing for the New York Times in 2009, made the argument that, from an ingredient and technique standpoint, the dish was as French as it was Italian.