Many New York City residents were saddened to hear that Le Cirque, one of the city’s oldest and most beloved restaurants, would be closing its doors forever at the beginning of January 2015. While the restaurant has changed chefs throughout its history, it’s still one of the few places in Manhattan where you can get authentic French food, which was what made it so popular, to begin with. Though there are plenty of other excellent French restaurants in New York now, Le Cirque will always hold a special place in foodies’ hearts.
This dish is so simple to make but packs such a punch. It has the perfect balance of ingredients and the cooking time is quick. When you combine all these together with how easy it is to make, it becomes the perfect go-to for busy weeknights. The only thing that can make this dish better? Adding some crispy bacon to the mix! Pasta Primavera from Le Cirque is one recipe that will never be forgotten.
Tips and Tricks
This dish is best served with one to two tablespoons of butter sauteing the vegetables (if desired) and then adding the cooked pasta and cream sauce. One should never use more than two tablespoons of butter because it will make the dish too heavy. If you can’t find fresh asparagus, try frozen cut green beans or sugar snap peas. It is very important to cook the pasta until it is just tender but not mushy before adding it to the sauce; do not overcook it! When cooking the vegetables in butter, add only enough water to keep them from burning. This can be anywhere from 1⁄2-1 cup. The amount will depend on how many vegetables you are cooking as well as how high your heat setting is on your stovetop.
There are many different variations of this dish. For example, you can use fresh green beans and asparagus in place of broccoli and zucchini. If you don’t have red peppers on hand, you can use yellow ones instead. And if you’re feeling really adventurous, try adding a few slices of kiwi or pineapple to the sauce for some extra flavor! Butternut squash is also an excellent addition to the recipe if you want to add a bit more heft to your meal. The vegetables in this dish cook so quickly that they retain their crunchy texture – which makes them perfectly served cold at picnics during the hot summer months! Before serving, it may be helpful to fry an egg or two and arrange them around the pasta like flowers. You can make your own basil oil by heating together 1 cup of olive oil with 2 tablespoons of chopped basil leaves until well mixed. Let it cool before using it for garnish (this will keep the color brighter).
Notes/Things To Know
According to the restaurant’s website, Le Cirque was founded in New York City in 1972 by Sirio Maccioni and Alan Stillman. *Le Cirque has been recognized as one of the most prestigious restaurants in the world and is one of only four restaurants in New York to have been awarded three Michelin stars.
The restaurant closed its doors on December 31st, 2016.
Le Cirque was most famous for its pasta primavera recipe which it created back in the 1970s.
Leave a Reply
You must be logged in to post a comment.