Asparagus, Artichoke, Fava Bean and Peas 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). The longest part is the shelling of all the fava. (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.