Antonio Carluccio's pasta ribbons recipe

Ingredients

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