Pasta with artichokes, asparagus and peas (Pasta primavera con asparagi, carciofi e piselli)
Pasta with typical vegetables from late winter to early spring: artichokes, asparagus and peas. One of my favourites and which proves to perfection that it is possible to cook a very juicy and tasty pasta dish without having to resort to tomatoes, meat or rare inventions.
Servings: 2
Calories: 300kcal
Ingredients
- 160 g Tagliatelle
- ½ Onion
- 3 Artichokes
- 6 Asparagus
- 100 g Peas
- 2 tbsp grated Pecorino Romano or Parmesan
- 1 Cayenne optional
- Salt
- Black pepper
- Olive oil
Instructions
- Chop the onion into small squares
- Peel the artichokes, remove the central fibrous part, cut them into quarters
- Remove the hard part of the asparagus, folding them until they split by themselves
- Separate the tips and, the rest of the asparagus, laminate them into small pieces of about 3 millimetres
- Boil the artichokes in salt water until they are almost al dente. Strain and set aside
- Fry the onion in a couple of spoonfuls of olive oil
- Put the pot of water on the stove to boil the pasta
- When the onion is golden, add the cayenne pepper (optional), the asparagus pieces (the tips not yet) and stir for a minute
- Add the artichokes and the peas
- Turn over a couple of times, add salt and leave for a minute. If it is too dry, add some water or vegetable stock
- Add the asparagus tips, sauté for 30 seconds, and add the pasta almost al dente, which you will have boiled at the same time as you prepare the vegetables, and half a ladle of cooking water for the pasta
- Stir 10 seconds, stop the fire and add the grated cheese and pepper to taste
- Serve with a splash of olive oil on top and a little more cheese, if you like