Wide pasta ribbons with springtime sauce

Wide pasta ribbons with springtime sauce

Pappardelle con frittedda

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
salt
350g pappardelle
parmesan, grated, (optional)

Sauce

Quantity Ingredient
8 small artichokes
300g asparagus
300g white young onions, finely sliced
300g broad beans, podded
200g garden peas, podded
6 tablespoons olive oil
100ml water
salt
pepper
3 tablespoons parsley, coarsely chopped

Method

  1. To make the sauce, first prepare the artichokes by removing the tough outer leaves and trimming the base of the stems. With a sharp knife, trim the tips of the leaves, leaving only the tender parts. Cut into quarters and remove any choke.
  2. Put all the vegetables into a large saucepan with the olive oil and water. Cook gently for 20 minutes then, when you are sure everything is cooked, add some salt and pepper and the parsley. Mix well.
  3. In a saucepan of boiling salted water, cook the pasta until al dente, about 7–8 minutes. Drain and mix with the sauce. Sprinkle with Parmesan cheese, if you like, and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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