Pappardlle con Frittedda

Name: Pappardlle con Frittedda (Wide Pasta Ribbons with Springtime Sauce)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 200 g garden peas, podded; 300 g broad beans, podded; 300 g white young onions, finely sliced; 300 g asparagus; 8 small artichokes; Parmesan, grated (optional); 350 g pappardelle; salt; 3 tbsp coarsely chopped parsley; salt and pepper; salt and pepper; 100 ml water; 6 tbsp olive oil

Wide Pasta Ribbons with Springtime Sauce

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“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, but is often eaten with bread.”

Ingredients

salt
350 g pappardelle
Parmesan, grated (optional)

Europe
Italy
Spring
April
March
Pasta
Vegetarian
Mediterranean

Method

To make the sauce, first prepare the artichokes by removing the tough outer leaves and trimming 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.

Put all the vegetables into a large saucepan with the olive oil and water. Cook gently for 20 minutes then, when you are sure everything is cooked, ad