Pasta with vignarola: broad beans, peas and artichoke

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Broad beans120 g
• Peas100 g
• Artichokes1
• Spring onions40 g
• Romaine lettuce60 g
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: April – May

Method

1. Put a pan of water on for the pasta. Meanwhile prepare the artichoke: remove the tough outer leaves, cut off the tips, peel the stalk, remove the choke and cut it into thin wedges, keeping them in cold water. Pod the broad beans and slip off their skins.
2. Trim and slice the spring onions; wash the romaine lettuce and cut it into strips about 1 cm wide.
3. In a large frying pan heat the oil over a medium-low heat and sweat the spring onions for 3 minutes, until soft; add the drained artichoke and cook for 3 minutes, stirring.
4. Add the broad beans, peas, a ladleful of water and a pinch of salt, cover and cook for 10 minutes over a medium-low heat, until the vegetables are tender; add the lettuce and a few mint leaves and cook for another 3 minutes, until the lettuce has wilted. Season with salt and pepper.
5. Meanwhile, when the water boils, add salt and cook the pasta for the time on the packet, until al dente.
6. Drain the pasta, keeping a little cooking water, and toss it in the vignarola for 1 minute over a medium heat, until well coated; finish with more fresh mint.