Рецепт Fusilli primavera

I had always thought of “Pasta Primavera” as a modern American invention, probably a product of the rage for “northern Italian” food in the 1970s and 1980s. I remember reading about it years ago in some gourmet magazine and asked Angelina to make me it for me. “What’s that?” she replied with a bemused chuckle. And I’ve never actually come cross it in Italy, So imagine my surprise, as I was leafing through my trusty copy of the classic La cucina napoletana, when I found a entry for fusilli primavera, described as the “personal recipe” of a well known chef named Gerardo Modugno. So even if there is no shortage of faux Italian dishes called Pasta Primavera, a truly Italian version of it really does exist, I realized. Or at least it did…