Now that spring is here, at least in my part of the world, and the days are warmer and longer promising things to come, I start to look for dishes which are fresh, light and above all, colourful. Of course salads are a key feature of menu planning, but I still do enjoy light and fresh pasta dishes which are quick and easy to make. This recipe by the wonderful Antonio Carluccio really ticks all the boxes for me – artichokes, asparagus, freshly podded peas and broad beans combined with the glorious yellow of the pappardelle. I like to make my own pasta but bought pasta is just fine for this dish. This recipe with serve 4.
I like to serve a Chenin Blanc with this dish but a young Semillon is also a great pairing.
Wide pasta ribbons with springtime sauce
salt
350g pappardelle
Sauce
8 small artichokes
300g asparagus
300g white young onions, finely sliced
300g broad beans, podded
200g garden peas, podded
6 tablespoons olive oil
100ml water
salt and pepper
3 tablespoons coarsely chopped flat-leaf parsley
