Spring Pasta is a recipe that fully embraces the spring season, in which these vegetables and legumes prevail. It’s true that Roman zucchini are not yet in season, but they fit very well in this preparation. It’s very important to consume seasonal fruits and vegetables because only by doing so, can our body make the most of all their beneficial properties.
Lastly, I love to sprinkle this pleasant and tasty pasta dish with grated Pecorino Romano, which pairs very well with the guanciale.
If you don’t like mezze maniche, you can also opt for farfalle, but in any case, this recipe will be delicious with any type of pasta.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12.7 oz mezze maniche rigate
- 5.3 oz fresh shelled peas
- 5.3 oz fresh shelled fava beans
- 7 oz Roman zucchini
- 7 oz cleaned asparagus
- 3.5 oz guanciale
- 1 medium onion
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt and chili pepper
- to taste grated Pecorino Romano
Tools
- Pan non-stick
Preparation
First of all, organize your workspace with all the cleaned, but already measured ingredients.
This way, it will be easier for you to prepare this recipe.
Then, shell the fava beans and peas well, dice the zucchini and asparagus, and chop the onion, garlic, and guanciale.
Place the onion with half a glass of water in a non-stick pan.
Soften it over medium heat, until the liquid is completely reduced.
Now add the guanciale, along with a drizzle of extra virgin olive oil.
Sauté carefully, and pour in another one and a half glasses of boiling water.
Season lightly with salt, and add the legumes.
Cover and let cook over medium heat for ten minutes, or until they feel soft.
At this point, add the zucchini and asparagus, and adjust salt and chili pepper to taste.
Cook the pasta, drain it, but set aside a cup of the cooking water.
Pour it into the pan and toss, adding more water and a drizzle of extra virgin olive oil if necessary.
Serve your Spring Pasta very hot, and sprinkle with grated Pecorino Romano.
Notes
Tips and Variations:
If you don’t like an ingredient in this recipe, you can definitely opt for another one.
For example, at this time of year, there are agretti which are great, and we still find artichokes, so follow your taste preferences.
You can also prepare the sauce the day before, storing it in the refrigerator.
I usually make a bit more, and store it in jars, sterilizing it in a water bath, just like a preserve.
Here is the link to my Sweet and Savory Preserves, for the correct sterilization procedure.
If you like legumes, don’t miss the next recipe: Fava Pod Parmigiana
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