(upbeat music) - Hi, I'm Jacques Pépin, and this is "American Masters at Home."
(upbeat music continues) I'm gonna do a pasta dish today, a pasta dish inspired by my friend, Ed, Ed Giobbi.
He's a famous painter and all that, very terrific cook.
He wrote several cookbooks.
And years ago, I remember in New York when Le Cirque was Le Cirque with Sirio, he's the one who came out with the "Pasta Primavera" that he said his mother used to do which was really a tomato salad, fresh with the pasta mix in it.
Then it changed a great deal.
So I'm going to use, I use ziti, fusilli, bow tie, penne.
This is campanelle.
It doesn't really matter.
I have half a pound here in salted water.
We get to a boil, and it tells you, I cook it about 10 minutes, but I'll probably cook it slightly longer.
I don't like my pasta too al dente.
So all of that are going to become the sauce for my pasta.
And what you do, you do that like you do a salad, just with frozen corn.
This is a Vidalia type of onion, you know, which is a mild onion.
I have done that in full summer, only with a tomato salad and basil.
I have basil in full summer in my garden.
I use basil a great deal.
Yeah, I should have a good cup here.
Got a nice clove of garlic here.
Two, three tablespoons of chives.
Hmm, I probably have a cup and a half here, that tomato was pretty large.
I have a lot of vegetables here.
I'm gonna put some Parmesan cheese now, quarter of a cup, and certainly a fair amount of olive oil here.
I would say a third of a cup of olive oil or so.
And the pepper, I'll wait because of the jalapeño to see how hot it is here.
I mean, you could have that set out just like this.
I'm gonna put that in the microwave for like three minutes.
See what happens.
Well, I end up putting my mixture here five minutes in the microwave oven.
So now it's warm and that's it.
The pasta, of course it's cooked.
We drain out the water.
And that goes directly in there, okay.
Now that looks great, great mixture here.
I will probably add more cheese on top of it here.
Not that hot and the zucchini is just a bit crunchy.
And that's it.
The "Pasta a la Ed Giobbi."
Have to gild the lily a little bit, maybe a dash of olive oil on top.
If you want even a little more chives, but this is it.
I hope you enjoy doing it.
A great summer dish.
(upbeat music) Thank you for joining me.
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Thank you and happy cooking.
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