Asparagus, Artichoke, Fava Bean and Peas With Fresh Pasta

Asparagus,Artichoke, Fava Bean and Peas With Fresh Pasta

 

Asparagus is a high-grade vegetable. Nowadays, it's the time to eat asparagus. The artichoke is also a vegetable which is in high nutrient value. It's wonderful to eat them together. I show you a recipe about the canned asparagus and the artichok in the following.

 

 

Ingredients

16ounces fresh pasta

5artichokes (smalls)

sea salt

pepper

1leeks (outer leaves removed, cut into 3-inch lengths, washed)

1/2pounds chard (or other nice leafy greens)

extra-virginolive oil

1white onion (small, chopped)

3/4cups vegetable stock (add another ¾ cup if you are making into a stew - use thew)

12ounces peas (fresh shelled)

1bunch asparagus(or canned white asparagus)

4slices prosciutto

1bunch fresh mint (& parsley)

 

Directions

 

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 th eouter 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.(The recipe is from the internet.)

 

Our company is able to provide you with canned white asparagus in various specifications, canned green asparagus in various specifications or IQF asparagus. For more details, you can visit our company’s website: www.trustonfood.com.