Antonio Carluccio's pasta ribbons recipe

• 350 g (12.3oz) Pappardelle
• 1 Good pinch of salt and pepper
• 2 tbsp Freshly grated parmesan (optional)
• 8 Small artichokes
• 300 g (10.6oz) Asparagus
• 300 g (10.6oz) White young onions, peeled and finely sliced
• 300 g (10.6oz) Podded tender broad beans
• 200 g (7.1oz) Podded tender garden peas
• 6 tbsp Olive oil
• 100 ml (3.5fl oz) Water
• 3 tbsp Coarsely chopped parsely

1. To make the sauce, first prepare the artichokes be removing the tough outer leaves and trim the base of the stems.
2. With a sharp knife, trim the tips of the leaves, leaving only the tender parts.
3. Cut into quarters and remove any choke.
4. Put all the vegetables in a large saucepan with the oil and water.
5. Cook gently for 20 minutes then, when you are sure everything is cooked, add some salt and pepper and the parsley.
6. Mix well.
7. In a saucepan of boiling water, cook the pasta until al dente, about 7-8 minutes.
8. Drain and mix with the sauce.
9. Sprinkle with Parmesan cheese, if desired, and serve.

salt, parmesan, artichokes, white young onions, beans, peas, olive oil, water

Taken from www.lovefood.com/guide/recipes/11025/wide-pasta-ribbons-with-spring-time-sauce (may not work)