Talk:Pasta primavera

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another stupid instruction Wikipedia article, with the requisite second person voice. a new low (Unsigned by 192.249.47.9, June 5)

As it is, the article has little redeeming value, simply because it reads like a recipie and not much else. Past primaera, however, is indeed a common preperation of pasta (at least in certain parts of Europe). If someone batter versed on the subject could pop in a bit about the pasta in culture, the article would be significantly improved. As it is, I am removing the instruction part--a start. Ourai 04:35, 15 June 2006 (UTC)

This is completely inaccurate from an American point of view. Pasta Primavera in the US is universally cream-sauce based. I cannot vouch for the accuracy of the origin story told here http://members.cox.net/jjschnebel/PastaPrima.html, but it does ring true to my impression that what is known as "pasta primavera" on restaurant menus has a 70s feel to it. This article should be deleted if it cannot be fixed.Libraryhead 20:14, 18 April 2007 (UTC)

As a rule of thumb, I'd like to point out that the American interpretation of any given foreign food almost always differs from the original food item; most Italian cuisine (at least that I know of) tends to eschew thick and/or creamy sauces. In any case, I wouldn't pin enough on the legitimacy of the story to use it as a basis for anything, since it doesn't give any sources for its assertions.

As for deleting the article entirely, that seems to be a bit much. Certainly a dish called "Pasta Primavera" does exist; the question you pose deals solely with the food's origin--something that can be added easily enough, if it can be verified. Ourai ^тʃ_с 21:30, 20 April 2007 (UTC)

I've removed mention of the sauce altogether, since it varies with the recipe. If we're going to mention sauces, let's cite sources rather than personal experiences. --Ronz 20:59, 3 May 2007 (UTC)