Antonio Carluccio's pasta ribbons recipe
Antonio Carluccio, one of Italy's greatest food ambassadors and chefs, uses fresh Spring vegetables in this deliciously authentic pasta dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Grater
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving platter
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
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