I won’t get too much into the hows of making Emeril Lagasse’s Pasta Primavera recipe because it’s very simple, but I will note that, back when the weather was very nice, it was a simple, tasty and fresh meal. As I’ve said many times before, I actually like prep work. Chopping stuff up is kind of zen for me and this recipe includes lots of that. I’m not so sure about the whole blanching thing, which I did do. I think next time I might steam the asparagus and carrots instead. But, at the end of the day, the veggies really play well with one another and make for a nice, light dish with a lot of natural flavor. This will be another one I’m returning to.