Pasta with Artichokes, Broad Beans and Peas

Name: Pasta with Artichokes, Broad Beans and Peas (Cannolicchi con Frittella)
Cuisine: Italian
Ingredients: 200 g (7 oz) onions, finely sliced; 6 tablespoons extra virgin olive oil; 200 g (7 oz) young peas (shelled weight); 8 tender artichoke hearts; 2 tablespoons coarsely chopped fresh parsley; 200 g (7 oz) young broad beans (shelled weight); 400 g (14 oz) cannolicchi (long macaroni) or macaroni; 400 g (14 oz) cannolicchi (long macaroni) or macaroni; Salt and freshly ground black pepper; 400 g (14 oz) cannolicchi (long macaroni) or macaroni; Freshly grated Parmesan cheese, to serve; Salt and freshly ground black pepper

Cannolicchi con Frittella

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

A typical Sicilian pasta dish combining an unusual pasta shape with an interesting sauce. Frittella, the pride of Palermo, can be made in different ways but always uses the best springtime produce such as fresh peas, broad beans and artichokes.

Ingredients

6 tablespoons extra virgin olive oil
200 g (7 oz) onions, finely s

Europe
Italy
Palermo
Pasta
Starter
Vegetarian
Spring

Method

Heat the olive oil in a pan, add the onions and fry gently until softened. Meanwhile, prepare the artichokes: cut the top third off each one and discard the tough outer leaves until you reach the tender heart. Peel the stems, then cut the artichokes into quarters, scraping away the chokes if they are large. Add the artichokes, peas, broad beans and a glass of water to the pan. Cover and cook fo