If you live in the northern latitudes spring tends to come a little late, but when it does finally arrive, it comes fast and furious with an onslaught of blossoms, fruit and vegetables. A recent haul of asparagus, snap peas and baby ramps inspired me to come up with a fresh take on this new American classic, returning it back to its roots as a dish that can be thrown together with odds and ends from your spring pantry. Check out the history of Pasta Primavera along with my take over at PBS Food this week.
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