Vignole

Vignole Recipe - Fresh Pasta with Artichokes and Spring Vegetables

Region / culture: Italy | Servings: 4

Introduction

Vignole is a delicious and vibrant spring pasta dish that celebrates the fresh flavors of the season. This recipe is packed with a variety of vegetables, including artichokes, peas, fava beans, and asparagus, all cooked together to create a flavorful and colorful dish that is perfect for a light and refreshing meal.

History

Vignole is a traditional Italian dish that originated in the Lazio region of Italy. It is typically made in the spring when fresh vegetables are abundant and at their peak flavor. The dish is a celebration of the season's bounty and is often enjoyed as a light and healthy meal.

Ingredients

12 – 16 oz (454 g) of fresh pasta
4 – 5 small artichokes
sea salt and pepper
1 leek, outer leaves removed, cut into 3-inch lengths, washed
0.5 lb (227 g) chard (or other nice leafy greens)
extra virgin olive oil
1 small white onion, chopped
0.75 cup of vegetable stock (add another 0.75 cup if you are making it into a stew) - use the water you will be using to blanch the veggies in.
12 oz (340 g) fresh shelled peas
12 oz (340 g) of fresh shelled fava (or half a grocery bag full of the beans)
one bunch of asparagus
4 thick slices of prosciutto
small bunch fresh mint and parsley

How to prepare

Place artichokes in a pot of cold, salted water and bring to a boil.
Boil for approximately 10 minutes or until tender (you can check by inserting a knife into the heart), then drain. (Tip: To prevent artichokes from popping out of the water, place a plate on top of them while boiling.)
Allow artichokes to cool, then peel off the outer leaves until you reach the pale tender ones. Use a spoon to remove the fuzzy white choke.
Cut the artichoke hearts into quarters.
Fill the pot with fresh water, add salt, and bring to a boil.
Blanch the fava beans in the boiling water for one minute, then remove them using a slotted spoon.
Blanch the leeks for 3-4 minutes, or until tender, and the chard until just wilted.
Heat a large saucepan, big enough to hold all the ingredients, and add a generous splash of oil.
Cook the onion over low heat for about 10 minutes, or until soft.
Trim the tough parts off the bottom of the asparagus and discard. Cut the asparagus into quarter-inch pieces.
Sauté the asparagus with the onion for 2-3 minutes.
Then add the vegetable stock (the water used to blanch the fava beans, leeks, and chard) and the peas. Bring to a boil.
Cut the prosciutto into small pieces and add it to the pan. Simmer for about 10 minutes, or until the peas are cooked and soft, and the prosciutto has infused the flavors.
Slice the leeks into strips, run a knife through the chard, and stir them into the pan.
Add the artichoke hearts and fava beans, and let them simmer for a few minutes.
Finish with salt and pepper to taste, a small bunch of chopped fresh mint and parsley, and a few glugs of olive oil.
Toss the mixture with pasta and drizzle with a bit more olive oil to enhance the bright flavors and colors of spring! Sprinkle with fresh grated Parmesan or grana padano.
Note: If the dish appears too dry, you may need to add a few spoonfuls of pasta water.

Variations

Add in some cooked chicken or shrimp for a protein boost.
Use different vegetables such as zucchini, bell peppers, or spinach.
Top with grated Parmesan cheese or a sprinkle of red pepper flakes for added flavor.

Cooking Tips & Tricks

Be sure to blanch the vegetables before adding them to the pan to ensure they are cooked through but still retain their vibrant color and texture.

- Use a good quality extra virgin olive oil to enhance the flavors of the vegetables.

- Don't overcook the vegetables, as they should be tender but still have a bit of bite to them.

- Feel free to customize the recipe with your favorite spring vegetables or add in some cooked chicken or shrimp for a protein boost.

Serving Suggestions

Serve the Vignole pasta with a side of crusty bread and a simple green salad for a complete meal. Pair it with a glass of white wine or sparkling water with a squeeze of lemon for a refreshing drink.

Cooking Techniques

Blanching the vegetables before adding them to the pan helps to cook them quickly and retain their vibrant color and texture.

- Sautéing the vegetables in olive oil helps to enhance their flavors and create a delicious sauce for the pasta.

Ingredient Substitutions

If fresh fava beans are not available, you can use frozen fava beans or substitute with fresh or frozen lima beans.

- Substitute prosciutto with pancetta or bacon for a different flavor profile.

Make Ahead Tips

You can blanch the vegetables ahead of time and store them in the refrigerator until ready to use. This will help to save time when preparing the dish.

Presentation Ideas

Serve the Vignole pasta in a large serving bowl and garnish with fresh herbs such as parsley or basil. Drizzle with a bit of extra virgin olive oil before serving for a beautiful presentation.

Pairing Recommendations

Vignole pairs well with a variety of wines, including a crisp Sauvignon Blanc or a light Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the pasta in a pan with a bit of water or olive oil and heat over medium heat until warmed through.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 56g

- Dietary Fiber: 12g

- Sugars: 8g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 16g

Vitamins and minerals

Vitamin A: 45% DV

- Vitamin C: 70% DV

- Calcium: 10% DV

- Iron: 20% DV

Alergens

Contains: Wheat, Milk

Summary

Vignole is a nutrient-dense dish that is rich in vitamins, minerals, and fiber. It is a great way to enjoy a variety of vegetables in one delicious meal.

Summary

Vignole is a delicious and nutritious spring pasta dish that is packed with a variety of fresh vegetables and flavors. This recipe is perfect for a light and refreshing meal that celebrates the season's bounty. Enjoy this dish with a side of crusty bread and a simple green salad for a complete and satisfying meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Vignole. It was a warm spring day, and I was wandering through the bustling streets of Rome, taking in the sights and sounds of the vibrant city. As I passed by a quaint little trattoria, my senses were overwhelmed by the delicious aroma of fresh herbs and vegetables wafting out from the kitchen.

Intrigued, I decided to step inside and see what all the fuss was about. The cozy restaurant was filled with the chatter of diners enjoying their meals, and I couldn't help but feel a pang of hunger as I glanced at the plates of steaming pasta and hearty stews being served.

I found a seat at a small table by the window and scanned the menu, looking for something that caught my eye. That's when I spotted it - Vignole. The description of the dish sounded tantalizing - a traditional Roman springtime stew made with artichokes, peas, fava beans, and fresh herbs. I knew I had to try it.

When the waiter brought out a steaming bowl of Vignole, my taste buds were in for a treat. The flavors were a symphony of freshness and simplicity, with the tender vegetables perfectly complemented by the fragrant herbs and savory broth. It was love at first bite.

I couldn't resist asking the chef for the recipe, and to my surprise, he was more than happy to share it with me. As he walked me through the steps of making Vignole, I felt a sense of excitement building inside me. This was a recipe that I knew I had to master.

Once I returned home, I set to work recreating the dish in my own kitchen. I gathered the ingredients - fresh artichokes, sweet peas, tender fava beans, and a bouquet of aromatic herbs. As I chopped and sautéed and simmered, the memories of that sunny afternoon in Rome came flooding back to me.

When the Vignole was finally ready, I couldn't wait to taste it. The first spoonful brought me right back to that cozy trattoria, with the flavors transporting me back to the bustling streets of Rome. I knew I had truly captured the essence of this traditional dish.

Over the years, I have continued to perfect my recipe for Vignole, tweaking and adjusting it to suit my own tastes and preferences. Each time I make it, I am reminded of that fateful day in Rome when I first discovered this culinary gem.

I have shared my recipe for Vignole with friends and family, passing down the tradition of this delicious dish to the next generation. It brings me joy to see their faces light up as they take their first bite, experiencing the same thrill and excitement that I felt all those years ago.

As I sit here now, reflecting on my journey with this recipe, I am filled with gratitude for the serendipitous moment that led me to discover the magic of Vignole. It has become a cherished part of my culinary repertoire, a reminder of the joy that can be found in the simple act of cooking and sharing a delicious meal with loved ones. And for that, I am truly thankful.