Did you know that ‘pasta primavera’ isn’t Italian but a dish conceived in the US? In 1977, the owner of a famed restaurant in New York tossed pasta, fresh spring-vegetables, butter and cream together at the behest of his wife, and out came a dish that was an unlisted special in his restaurant. Carrot, peppers, broccoli sautéed with butter and garlic are doused with tangy tomato-sauce before al-dente penne and freshy-grated cheddar are folded in. Primavera indeed! Serves 1.