Bow-Tie Pasta in Garden Vegetable Sauce

I always like to discuss the story behind a recipe, where it comes from and what it means. There is a small slice of life attached to recipes that matter, recipes with a history. These dishes are made over and over throughout the years; they are more than just recipes, they are a part of who we are.

In the early 1970s, while we were cooking at the home of Craig Claiborne in Southampton, New York, my friend the artist Ed Giobbi showed us how to combine cooked pasta with a summer tomato salad. The dish was what his grandma called pasta a la primavera when he was a kid. Sirio Maccioni, the owner of Le Cirque in New York City, made it a favorite at his restaurant, with all kinds of variants. I have included variations on that recipe in several of my cookbooks, but I wanted for Shorey and me to make our own rendition, using vegetables she likes and serving them over bow-tie pasta.

Other pastas—from penne to spaghetti to fusilli—can be used instead. Likewise, the vegetables can be varied based on what’s available or in season where you live. For this recipe, I used frozen baby peas and frozen corn kernels; the goal was to make something delicious but also easy for a thirteen-year-old to prepare. The vegetables are combined in a bowl and seasoned with salt, pepper, and oil (this can be done ahead). Then, at the last moment, the vegetables are heated briefly in a microwave oven before they are tossed with the hot pasta and cheese.

Serves 4

• Vegetable Sauce
• ⅔ cup frozen baby peas, defrosted
• ⅔ cup frozen corn kernels, defrosted
• 2 ripe tomatoes (about 12 ounces total), cut into ½-inch dice (2½ cups)
• ½ cup cleaned and diced (½-inch) white mushrooms (about 2)
• ⅓ cup coarsely chopped mild onion, such as Vidalia or Maui
• ⅓ cup coarsely chopped fresh parsley
• 1 tablespoon minced garlic (about 2 cloves)
• 2 teaspoons salt
• 1½ teaspoons freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 12 ounces bow-tie pasta, preferably imported
• ⅓ cup grated Parmesan cheese, plus extra for serving, if desired

For the sauce: Combine all the sauce ingredients in a microwavable bowl large enough to hold the cooked pasta. Mix well and set aside.

When you are ready to cook the pasta, bring 3 quarts salted water to a boil in a large pot. Add the pasta, stir well, bring back to a boil, and cook for 12 minutes, or until firm but not too al dente (or to your own taste preference).

Meanwhile, place the vegetables in a bowl, season them with the salt, pepper, and oil, and place in a microwave oven for 5 to 6 minutes. The vegetables should be partially cooked and hot, so they don’t cool off the pasta.

Add ½ cup of the pasta cooking water to the vegetables and mix well. Drain the pasta and combine it with the vegetables. Add the Parmesan cheese and mix well. Serve immediately in hot bowls or on hot plates, with extra cheese, if desired.

To see how it’s done, go to www.surlatable.com/jacquespepin.