RCI-SP.004.0323.001

Vignole

Spring Vegetables with Fresh Pasta This dish is a great way to incorporate all the fresh vegetables of spring from wild asparagus to roman artichokes & sweet fava.

vegetarian
Prep15 min
Cook20 min
Total35 min
Servings6
Difficultyadvanced

Ingredients

  • – 16 oz of fresh pasta
    12 unit
  • – 5 small artichokes
    4 unit
  • sea salt and pepper
    1 unit
  • leek
    outer leaves removed, cut into 3-inch lengths, washed
    1 unit
  • chard (or other nice leafy greens)
    ½ lb
  • 1 unit
  • 1 small
  • of vegetable stock (add another ¾ cup if you are making into a stew) - use the water you will using to blanch the veggies in.
    ¾ cup
  • 12 oz
  • of fresh shelled fava (or half a grocery bag full of the beans)
    12 oz
  • one bunch of asparagus
    1 unit
  • thick slices of prosciutto
    4 unit
  • bunch fresh mint and parsley
    1 small

Method

1
Prepare all vegetables: trim and halve the artichokes lengthwise, removing the fuzzy choke centers; cut the leek into 3-inch lengths; roughly chop the chard; trim the asparagus and cut into 2-inch pieces; leave the peas and fava beans whole.
2
Bring a large pot of salted water to a boil and blanch the artichokes for 5 minutes, then add the leek and asparagus and blanch for another 3 minutes until tender-crisp.
8 minutes
3
Remove the blanched vegetables with a slotted spoon, reserving the cooking water, and set aside to drain; measure out ¾ cup of the reserved vegetable stock and set aside.
4
Heat extra virgin olive oil in a large, deep skillet over medium heat and add the chopped white onion, stirring frequently until softened and translucent.
4 minutes
5
Add the blanched artichokes, leek, and asparagus to the skillet along with the fresh peas and fava beans; stir gently to combine.
6
Pour the reserved vegetable stock into the skillet and bring to a gentle simmer; add the chard and cook until wilted and all vegetables are tender.
5 minutes
7
Meanwhile, bring a separate large pot of salted water to a boil and cook the fresh pasta according to package directions until al dente; drain and set aside.
8
Toss the cooked pasta with the vegetable mixture in the skillet, stirring gently to combine; season with sea salt and pepper to taste.
9
Warm the prosciutto slices in the skillet or in a dry pan until lightly crisped, then tear or cut into bite-sized pieces.
2 minutes
10
Divide the pasta and vegetables among serving bowls, top with the prosciutto pieces, and garnish generously with fresh mint and parsley.

What Makes This Variant Distinct

  • Original variant

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