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Atlanta Journal-Constitution
April 4, 2002

Hugh Acheson prefers a simple approach to his pasta primavera. “If it gets too complex, you’re going away from the point of it, which is focusing on fresh vegetable and simple, dried pasta,” says the Athens cook, who was recently named to the Food & Wine magazine’s list of the nations 10 best new chefs. “I don’t usually like fresh pasta or pasta primavera: I think dried pasta holds up better. Everyone thinks fresh pasta is always better, but it’s not necessarily true.” The basic recipe, he says, is pure simplicity: “Really fresh vegetables, really good olive oil, a little garlic and pasta. If you’re talking real pasta primavera, you’re talking spring.”