Wide pasta ribbons with Spring time sauce

Serves 4-6


  • 350 g pappardelle
  • salt and pepper
  • Freshly grated Parmesan


  • 8 small artichokes
  • 300 g asparagus
  • 300 g young onions, peeled and finely sliced
  • 300 g podded tender broad beans
  • 200 g  podded tender garden peas
  • 6 tablespoons olive oil
  • 100 ml water
  • 3 tablespoons coarsely chopped Italian flat parsley


  • To make the sauce, first prepare the artichokes by removing the tough outer leaves and trim the base of the stems. With a sharp knife, trim the tips of the leaves, leaving only the tender parts. Cut into quarters and remove any choke
  • Put all the vegetables in a large saucepan with the oil and water. Cook gently for 20 minutes then, when you are sure everything is cooked, add some salt and pepper and the parsley. Mix well
  • In a saucepan of boiling water, cook the pasta until al dente, about 7-8 minutes. Drain and mix the sauce.
  • Sprinkle with freshly grated Parmesan, if desired, and serve

Recipe by Antonio Carluccio and photo by Alistair Hendy