Pasta primavera
Pasta primavera is a North American dish that consists of pasta in a cream sauce and fresh vegetables, invented in the 1970s. In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Roberts Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City, U.S.
Source: Wikipedia
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