Pappardelle Asparagus peas and artichokes

Pappardelle Asparagus peas and artichokes

Frittedda is a Sicilian dish made up of stewed spring vegetables like asparagus, young onions, peas and artichokes. It also doubles as a tasty sauce for pappardelle, the largest of the pasta ribbons.

How to Cook Pappardelle with Asparagus, Peas and Artichokes



350g pappardelle

For the sauce:

3 fresh artichokes or 12 small wedges Grandmother’s Artichokes

A bunchof fresh asparagus

A bunch of spring onions, sliced finely

200g of garden peas

6 tbsp Extra virgin olive oil

250ml of vegetable stock

3 tbsp parsley (chopped coarsely)

Salt and pepper to taste

Freshly grated Parmesan (optional)


  1. If you can find fresh artichokes, remove the outer leaves and the base of the stem. Then, trim the tips of the leaves until the tender parts are exposed. Pare into quarters and make sure that no choke remains. Boil them in hot vegetable stock for 5 minutes. In my version I’ve used 12 small wedges of Grandmother’s Artichokes.
  2. Cut the spring onions in small slices.
  3. In a large sauce pan put the oil and the sliced spring onions. Stir-fry at medium heat until soft but not brown (1-2 min).
  4. Meanwhile, cut the bottom of the asparagus and discard the more fibrous part. Cut the tip and set aside because it takes less to cook. Cut the middle part into small pieces and add to the onions.
  5. Add the fresh peas (podded) or frozen.
  6. Add the finely sliced artichokes and the asparagus tips.
  7. Stir evenly, adding a little bit of vegetable stock until everything is cooked.
  8. Season it with salt and pepper and sprinkle with parsley.
  9. Cook the pasta in a big pot of boiling salted water until al dente for about 4-5 minutes if fresh or for time stated on the box if dried.
  10. Mix the sauce with the pasta. You can serve this delicious meal with or without Parmesan cheese.


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