Vignole

Prep Time:
Cook time:
Serves: 6
== Description ==
Spring Vegetables with Fresh Pasta
This dish is a great way to incorporate all the fresh vegetables of spring from wild asparagus to roman artichokes & sweet fava. The dish originated in Rome, they called it vignarola or vignole but it can be found here as well in Le Marche. It's a versatile dish that you can make as a primo or pasta dish or as a stew/soup by adding more vegetable stock (and a good hunk of crusty bread).
(For the vegetarians out there, sadly, just omit the prosciutto)
We ask just one thing of you -Please, please use fresh pasta in this dish - it will make it much softer & worth the effort or cost - you will taste the difference. We use spaghetti alla chitarra or tagliatelle (local pastas), but if you can't find those types just try regular spaghetti, linguine or fettuccine.
== Ingredients ==
* 12 – 16 oz of fresh pasta
* 4 – 5 small artichokes
* sea salt and pepper
* 1 leek, outer leaves removed, cut into 3-inch lengths, washed
* ½ lb chard (or other nice leafy greens)
* extra virgin olive oil
* 1 small white onion, chopped
* ¾ cup of vegetable stock (add another ¾ cup if you are making into a stew) - use the water you will using to blanch the veggies in.
* 12 oz fresh shelled peas
* 12 oz of fresh shelled fava (or half a grocery bag full of the beans)
* one bunch of asparagus
* 4 thick slices of prosciutto
* small bunch fresh mint and parsley
== Directions ==
# Put artichokes into a pot of cold, salted water and 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 and 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.
# Fill the pot with new water, add salt and 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.
# Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil.
# Cook the onion, low and slow for about 10 minutes until soft.
# Cut the tough parts of the asparagus off the bottom and discard, cut into quarter inch pieces.
# Sauté for 2-3 minutes with onion.
# Then add vegetable stock (the water used to blanch the fava, leeks and chard) and the peas, bring to a boil.
# Cut the prosciutto into bits and add in - simmer for about 10 minutes, until the peas are cooked and soft and the prosciutto has flavored it all nicely.
# Chop leeks into strips, run a knife through the chard and stir into the pan.
# Add the artichoke hearts and fava beans and let simmer for a few minutes.
# Finish with salt and pepper to taste a small bunch of chopped fresh mint and parsley.
# Add a few glugs of olive oil.
# Toss with pasta and drizzle with a bit more olive oil for the bright flavors and colors of spring! sprinkle with fresh grated Parmesan or grana padano.
Note: You may need a few spoonfuls of pasta water if the dish looks too dry.
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Category:Artichoke Recipes
Category:Asparagus Recipes
Category:Chitarra Recipes
Category:Fava bean Recipes
Category:Healthy Recipes
Category:Italian Cuisine
Category:Pasta Recipes
Category:Pasta sauce Recipes
Category:Pea Recipes
Category:Spaghetti Recipes