This episode is about a pasta cooking course I taught for adults while living and working in Annapolis, Maryland. It was an eight week course sponsored by the Department of Recreation and Parks beginning October 5, 1995. The first class was held four weeks after approval, not two. Students brought homemade dishes to share and sample penne pasta that was catered. Chef Lila Robinson-Berry, the speaker, prepared hot dishes for a local food market and talked about chicken fettuccini primavera. After that, students met at local Italian restaurants with presentations by cooks or general managers. All students received a 20% group discount for a special dinner selection not including alcoholic beverages. Five years later, I was hosting WineScoop, a website about food, wine and tasting events throughout northern New Jersey and New York City.

In Italian, primavera means spring, and this classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta. Source: Wikipedia

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