1.0Delicious Recipeshttps://www.gzrecipes.com/enMary Calòhttps://www.gzrecipes.com/en/author/lacucinasottosopra/rich600338<blockquote class="wp-embedded-content" data-secret="SuYPR7RTpI"><a href="https://www.gzrecipes.com/en/lacucinasottosopra/pasta-alla-vignarola/">Pasta alla Vignarola</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/lacucinasottosopra/pasta-alla-vignarola/embed/#?secret=SuYPR7RTpI" width="600" height="338" title="“Pasta alla Vignarola” — Delicious Recipes" data-secret="SuYPR7RTpI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/IMG_3644jpg-e1743496696542.jpg1116730Pasta 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. To these delicacies, you can also add guanciale or omit it for a vegetarian version. The name of this dish likely […]