FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
- Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 7 grams, Fiber 23 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 954 milligrams, Sugar 20 grams
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[email protected]I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Jet Black
[email protected]This recipe is a keeper! I will definitely be making it again.
MD Jannatul Nayem
[email protected]This dish was bland and uninspired. I would not recommend it.
Md Alamgir HOSSAIN
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Ajay Bhattarai
[email protected]This dish was a bit too time-consuming to make. I think there are easier recipes out there that taste just as good.
varga aliz
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It was flavorful and satisfying.
Agiisanang Mongadii
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved it.
Ws Jani
[email protected]This recipe was a disaster! The artichokes were tough and the peas were mushy. I would not recommend this recipe to anyone.
fahma abdilahi
[email protected]I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
MARY GRACE D. COMEAUX
[email protected]This dish was a bit too salty for my taste.
Leanna Ferrer
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The combination of flavors and textures is just perfect.
coc fighter
[email protected]The recipe was easy to follow and the dish turned out great! I especially loved the crispy onions on top.
Jessica Cain
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning or maybe some fresh herbs.
Jon Islam
[email protected]Made this for dinner last night and it was a hit! My family loved it.
Ompfuna Nthambeleni
[email protected]I'm not a big fan of artichokes, but I was pleasantly surprised by how much I enjoyed this dish. The artichokes were cooked perfectly and had a great flavor. The peas and favas were also delicious and added a nice pop of color to the dish. Overall, I
osman goin
[email protected]Easy to follow recipe. Loved the end result. So colorful and flavorful!
B CAMPOS
[email protected]This farfalle dish was a delightful explosion of flavors! The artichokes added a nice savory note, while the peas and favas brought a touch of sweetness. The onions added a bit of crunch and depth of flavor. Overall, it was a well-balanced and satisf