Wide pasta ribbons with springtime sauce – Jen Smith – Med Meanderings
Experience the freshness of spring with wide pasta ribbons paired with artichokes, asparagus, peas, and broad beans in this light and colorful dish. Perfect for warmer days.
Ingredients
- salt
- 350g pappardelle
- 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
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