The Pasta alla Vignarola is a springtime first course prepared with the namesake Lazio side dish, the Roman vignarola, made with fresh fava beans and peas, artichokes, Romaine lettuce, and other seasonal delights. You can also add guanciale to these delicacies or omit it for a vegetarian version.
Most likely, the name of this dish comes from the fact that the Roman vignarola was the meal consumed by the “vignarolo,” that is, the farmer who worked in the vineyards. However, this simple and rustic dish has all the flavors and aromas of spring and can be enjoyed both as a side dish and as a sauce for a first course, just like I did in this recipe.
In the original vignarola recipe, fresh ingredients are used, but if you don’t have them available or don’t have time to clean them, I assure you that Pasta alla Vignarola can also be prepared with frozen vegetables. You’ll still get a tasty, healthy, and genuine dish, but also much quicker to prepare.
Making this first course is very simple. The only precaution you’ll need to take is not cooking everything together, but rather respecting the different cooking times of the individual ingredients used. Once you’ve done this, you just need to cook your preferred pasta, let it season with the sauce, and you’re done.
Okay, now let’s move on to the recipe and see how to prepare this delicious springtime first course. But first, here are some other ideas for simple and tasty first courses to prepare during this period and other ideas on how to use artichokes during this time.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: Spring
- Energy 506.48 (Kcal)
- Carbohydrates 44.36 (g) of which sugars 6.98 (g)
- Proteins 16.29 (g)
- Fat 29.95 (g) of which saturated 8.82 (g)of which unsaturated 10.91 (g)
- Fibers 13.43 (g)
- Sodium 823.51 (mg)
Indicative values for a portion of 390 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pasta alla Vignarola
- 10 oz pasta (short and ridged (tubetti, tubettini, mezze penne))
- 9 oz artichokes (net of waste)
- 9 oz peas (fresh or frozen)
- 9 oz fava beans (fresh, net of waste)
- 7 oz Romaine lettuce
- 1 fresh spring onion (or 1 onion)
- 3.5 oz guanciale
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- A few leaves mint
- to taste Pecorino Romano (grated)
- to taste vegetable broth
Tools to prepare Pasta alla Vignarola
- Pans
- Knife
- Cutting Board
- Bowl
Steps to prepare Pasta alla Vignarola
Let’s see together how to prepare Pasta alla Vignarola. First of all, we need to start with the cleaning of the vegetables.
Clean the artichokes, removing the tougher outer leaves. Once you reach the heart, cut them in half, remove the internal beard, and then cut them into wedges. Immerse them in a bowl full of water acidulated with a few slices of lemon.
Shell the fava beans and peas and place them in two separate bowls.
Also, cut the Romaine lettuce into strips.Finely chop the onion and put it in a large pan with a few tablespoons of extra virgin olive oil. Also, add the guanciale and gently sauté until the onion becomes golden.
Add the artichokes as the first vegetable. Add a ladle of vegetable broth (or a little white wine if you prefer) and cook over low heat for 5-10 minutes.
Continue by adding the fava beans. Cook for another 5 minutes and then add the peas. Continue cooking, adding more broth if needed.
Finally, add the Romaine lettuce. Cook gently with the lid on until all the vegetables are perfectly cooked.
Adjust the salt and pepper.In another pan, cook the pasta and drain it al dente. Add it to the sauce and mix to blend the flavors.
You can finish the dish by adding a few fresh mint leaves (if you like, otherwise you can omit them) and a sprinkle of grated Pecorino Romano.Serve your Pasta alla Vignarola immediately and savor all its wonderful flavors!
Notes
– If the vignarola you plan to use to dress the pasta seems too much, you can store it in a well-sealed container and keep it in the refrigerator for 2-3 days. You can also enjoy it as a side dish, accompanied by semi-aged and aged cheeses and slices of toasted bread.
– Although the original version of the vignarola does not include it, some versions add zucchini as well. If you like the idea, you can add it to the sauce when you’re cooking the fava beans.
– As for the vegetable broth, you can use ready-made or easily prepare it by boiling about half a liter of water with an onion, a carrot, and a celery stalk. If, after preparing the Pasta alla Vignarola, you have leftover broth, you can freeze it in containers for the freezer or portion it into ice cube trays.
