Vignarola is a spring vegetable stew hailing from Rome. An explosion of flavor, it is in season when its three main components – broad beans, peas, and artichokes – overlap at the market, normally from April to late May. Some recipes call for a soffritto of guanciale (or pancetta), this is the vegetarian version with the addition of asparagus.
Today we share with you the recipe of Alessandra’s mother @lia.martelli
INGREDIENTS for 4 people
360 gr pasta
4 artichokes, large
6 tbsp of extra virgin olive oil
6 spring onions
150 ml of white wine
300g of shelled peas, (about 1kg in their pods)
300g of broad beans, (about 1kg in their pods)
300 g of asparagus
One handful of mint leaves
To start the vignarola, clean the artichokes, drench them in lemon juice and set aside.
Heat the oil in a large pan over a medium heat. Add the sliced spring onions and fry them gently, until soft. Next, add the artichokes and asparagus and stir to coat them in oil. Pour over the wine and water, season, cover with a lid and allow them to cook for 12–15 minutes, stirring every so often.
Add the shelled peas and broad beans. Taste, adjust the seasoning, and cook for 2–3 minutes, just enough for them to soften and brighten. At the very end, stir in the chopped mint. Remove from the heat and leave to rest for 10 minutes.
In the meantime, cook the pasta “al dente”, drain it, put the pasta in the pan together with the vegetables and mix all together.
Complete the dish with freshly ground black pepper.