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

 * 1) Put artichokes into a pot of cold, salted water and bring to a boil.
 * 2) 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!)
 * 3) 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.
 * 4) Cut the hearts into quarters.
 * 5) Fill the pot with new water, add salt and bring to a boil.
 * 6) Blanch the fava beans for a minute, remove from water with a slotted spoon.
 * 7) Blanch the leeks for 3 -4 minutes, until tender, and the chard until just wilted.
 * 8) Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil.
 * 9) Cook the onion, low and slow for about 10 minutes until soft.
 * 10) Cut the tough parts of the asparagus off the bottom and discard, cut into quarter inch pieces.
 * 11) Sauté for 2-3 minutes with onion.
 * 12) Then add vegetable stock (the water used to blanch the fava, leeks and chard) and the peas, bring to a boil.
 * 13) 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.
 * 14) Chop leeks into strips, run a knife through the chard and stir into the pan.
 * 15) Add the artichoke hearts and fava beans and let simmer for a few minutes.
 * 16) Finish with salt and pepper to taste a small bunch of chopped fresh mint and parsley.
 * 17) Add a few glugs of olive oil.
 * 18) 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.