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Capture taste of early summer with Pasta Primavera.(Knight Ridder Newspapers)

Knight Ridder/Tribune News Service

| July 01, 2002 | Schmidt, Jimmy | COPYRIGHT 2002 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Early summer vegetables are among the most tender of the garden. Today we learn the secrets of a wonderfully fresh Pasta Primavera.

Start with the best vegetables: Vegetables that love the cooler temperatures of early summer are snow peas, snap peas and English peas. Asparagus and artichokes like it cool and moist, and they bloom and produce seeds when the sun is full. Baby squash such as zucchini, yellow and patty pan are small compared with the giants that come later. The pepper family is tame in spice because peppers need hot days and nights to develop their fire. Sweet onions and their relatives are like candy when cool breezes blow, but develop a fierce bite when harvested in the heat.

Now let's get the vegetables to work with the pasta: We will shave some of the vegetables with a mandolin for cuts as thin as the pasta itself and ...

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