Wide pasta ribbons with spring time sauce

Wide pasta ribbons with spring time sauce

Pappardelle con frittedda

By
From
Simple Cooking
Serves
4-6
Photographer
Alastair Hendy

Frittedda, in the Sicilian dialect, means a stew of asparagus, young onions, small broad beans, peas and artichokes, all of which are in season between March and April. It makes an excellent sauce for the largest size of pasta ribbon, pappardelle.

Ingredients

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

Sauce

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

Method

  1. To make the sauce, first prepare the artichokes by removing the tough outer leaves and trim 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 in a large saucepan with the 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 desired, and serve.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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