Vignole - Spring Vegetables With Fresh Pasta

• 12-16 oz. of fresh pasta
• 4-5 small artichokes
• sea salt & pepper
• 1 leek, outer leaves removed, cut into 3-inch lengths, washed
• 1/2 lb. chard (or other nice leafy greens)
• extra virgin olive oil
• 1 small white onion, chopped
• 3/4 cup of vegetable stock (add another 3/4 cup if you are making into a stew) - use the water you will using to blanch the veggies in.
• 12 oz. fresh shelled peas
• 12 oz. of fresh shelled fava (or half a grocery bag full of the beans)
• one bunch of asparagus
• 4 thick slices of prosciutto
• small bunch fresh mint & parsley

1. 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, then peel off the outer leaves until you find the pale tender ones, remove the choke (fuzzy white parts) using a spoon. Cut the hearts into quarters.
2. Fill the pot with new water, add salt & bring to a boil. Blanch the fava beans for a minute, remove from water with a slotted spoon. Blanch the leeks for 3 -4 minutes, until tender, and the chard until just wilted.
3. Heat a large saucepan, big enough to hold all the ingredients, and add a good splash of oil. Cook the onion, low & slow for about 10 minutes until soft. Cut the tough parts of the asparagus off the bottom & discard, cut into quarter inch pieces. Saute for 2-3 minutes with onion.
4. Then add vegetable stock (the water used to blanch the fava, leeks & chard) and the peas, bring to a boil. Cut the prosciutto into bits & add in - simmer for about 10 minutes, until the peas are cooked and soft and the prosciutto has flavored it all nicely.
5. Chop leeks into strips, run a knife through the chard & stir into the pan. Add the artichoke hearts & fava beans and let simmer for a few minutes.
6. Finish with salt & pepper to taste a small bunch of chopped fresh mint & parsley. Add a few glugs of olive oil.
7. Toss with pasta & drizzle with a bit more olive oil for the bright flavors & colors of spring! Sprinkle with fresh grated parmesan or grana padano.
8. Note: You may need a few spoonfuls of pasta water if the dish looks too dry.
9. http://latavolamarche.blogspot.com/2010/04/sauce-of-month-vignole-fresh-spring.html

pasta, artichokes, salt, outer, chard, extra virgin olive oil, white onion, vegetable stock, peas, fava, parsley

Taken from www.epicurious.com/recipes/member/views/vignole-spring-vegetables-with-fresh-pasta-50078863 (may not work)