Vignole - Spring Vegetables With Fresh Pasta

1. 1

   Put artichokes into a pot of cold, salted water & bring to a boil. Boil for about 10 minutes or until tender (you can check by inserting a knife into the heart) and drain. (Tip: Jason puts a plate on top of the boiling water of artichokes so they don't pop out & stay under water!) Allow to cool, then peel off the outer leaves until you find the pale tender ones, remove the choke (fuzzy white parts) using a spoon. Cut the hearts into quarters.

2. 2

   Fill the pot with new water, add salt & bring to a boil. Blanch the fava beans for a minute, remove from water with a slotted spoon. Blanch the leeks for 3 -4 minutes, until tender, and the chard until just wilted.

3. 3

   Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion, low & slow for about 10 minutes until soft. Cut the tough parts of the asparagus off the bottom & discard, cut into quarter inch pieces. Saute for 2-3 minutes with onion.

4. 4

   Then add vegetable stock (the water used to blanch the fava, leeks & chard) and the peas, bring to a boil. Cut the prosciutto into bits & add in - simmer for about 10 minutes, until the peas are cooked and soft and the prosciutto has flavored it all nicely.

5. 5

   Chop leeks into strips, run a knife through the chard & stir into the pan. Add the artichoke hearts & fava beans and let simmer for a few minutes.

6. 6

   Finish with salt & pepper to taste a small bunch of chopped fresh mint & parsley. Add a few glugs of olive oil.

7. 7

   Toss with pasta & drizzle with a bit more olive oil for the bright flavors & colors of spring! Sprinkle with fresh grated parmesan or grana padano.

8. 8

   Note: You may need a few spoonfuls of pasta water if the dish looks too dry.

9. 9

   http://latavolamarche.blogspot.com/2010/04/sauce-of-month-vignole-fresh-spring.html

* Per serving · 4 servings · Values may vary.