Spaghetti alla Chitarra con Vedure Primavera–Fresh Spring Vegetables with Pasta


  • 1 leek, outer leaves removed, cut into 3-inch lengths, washed
  • small bunch fresh flat-leaf parsley
  • small bunch fresh mint
  • ½ lb. chard (or other nice leafy greens)
  • 4 thick slices of prosciutto
  • one bunch of asparagus
  • 12 oz. of fresh shelled fava (or half a grocery bag full of the beans)
  • + 7 more ingredients
    • 12 oz. fresh shelled peas
    • 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.
    • 1 small white onion, chopped
    • extra virgin olive oil
    • sea salt & pepper
    • 4-5 small artichokes
    • 12-16 oz. of fresh pasta

Put artichokes into a pot of cold, salted water & 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 & stay under water!) Allow to cool...

View full recipe at Chow


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