Spring vegetable pasta with artichokes, fava beans and peas
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Spring vegetable pasta with artichokes, fava beans and peas
A light pasta sauce made with the freshest spring vegetables: tender artichokes, sweet fava beans and peas.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
- 2 medium artichokes
- ½ lemon, for the artichokes
- 500 g (1 lb) fava beans in their pods
- 500 g (1 lb) fresh peas in their pods
- 1 medium onion, finely chopped
- 1 tablespoon finely chopped parsley
- Extra virgin olive oil
- A little vegetable stock, if needed
- Salt and pepper
- Pasta for 6 (about 500 g / 1 lb)
Instructions
- Fill a small bowl with water and squeeze in the juice of half a lemon.
- Prepare the artichokes: strip off the outer leaves until you reach the tender part, cut off any spiky tips and peel away the dark green at the base. Drop them into the lemon water so they don’t turn black.
- Shell the fava beans, then slip off the skin of each bean. Shell the peas.
- Put the pasta on to cook in plenty of boiling salted water.
- Thinly slice the artichokes and cook them in a pan with a good swirl of olive oil over low-medium heat for 2–3 minutes, stirring often.
- Add the fava beans, peas and onion and cook over low heat for another 3–4 minutes, stirring often, until everything is tender. Don’t let the onion burn; add a little stock if needed. Turn off the heat and add the parsley.
- Season with salt and pepper and toss with the drained pasta and a good swirl of extra virgin olive oil.
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