Spring Spaghetti

Name: Spring Spaghetti
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Fava beans (to be shelled) 8.8 oz; Peas (to shell) 1 cup; Romaine lettuce 5 cups; Artichokes 2; Jowls 1.8 oz; Spring onions 2; Fine salt to taste; Black pepper to taste; Pecorino cheese (to grate) 0.7 oz; Mint to taste

it de br es fr

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Primavera spaghetti is such a celebration of the fresh flavors that springtime brings in Lazio. Seriously good stuff. This dish is inspired by the Roman classic ‘vignarola,’ featuring a medley of artichokes, peas, fava beans, and even lettuce. And look, this colorful combo really makes spaghetti primavera stand out among all those vegetable pasta recipes. Adding crispy guanciale and a sprinkle of salty pecorino cheese gives it a rich yet light feel. And the mint? It adds a zesty aroma, making each bite taste so so fresh. It's a wonderful way to highlight the season's best produce while keeping things simple and really really good.

In Rome and all over Lazio, folks have a love for dishes that show off what's in season, and this spring pasta primavera fits perfectly. You’ll enjoy those tender veggies blended into the pasta, with the guanciale providing a savory crunch. It is like vignarola but with pasta—capturing that comforting yet not-too-heavy vibe. And you know what? You'll often see variations using whatever's fresh, so don't be surprised if a Roman cook throws in broad beans or even asparagus as spring unfolds.

This vegetable pasta recipe is ideal as a light lunch or the start of a larger dinner, perfect for anyone wanting a healthy twist on traditional Italian fare. Pretty much. It’s not a recipe that requires fussing—just pick what looks good, cook it until it's just golden, and toss it with quality pasta and cheese. The result? A spring pasta dish bursting with moist, juicy veggies and plenty of Roman spirit. Whether you're a fan of Italian dishes or looking to try something new, this primavera spaghetti is bound to become a favorite—offering a taste of Lazio right at home. For sure.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Fava beans 8.8 oz (250 g) - (to be shelled)

Peas 1 cup (250 g) - (to shell)

Romaine lettuce 5 cups (250 g)

Artichokes 2

Jowls 1.8 oz (50 g)

Spring onions 2

Fine salt to taste

Black pepper to taste

To mix: Pecorino cheese 0.7 oz (20 g) - (to grate); Mint to taste

Preparation

How to prepare Spring Spaghetti

To prepare spring spaghetti, first cut the guanciale into cubes 1 and the spring onion into rings 2. Place them in a pan 3 and cook on low heat for about 5 minutes.

In the meantime, focus on the How to clean artichokes: remove the outer and tougher leaves 4, peel the stem 5 and remove the tips with a clean cut 6.

Cut the artichokes in half and remove the inner fuzz 7, then slice them 8. As you slice them, place them in acidulated water to prevent browning 9.

Drain the artichokes well and add them to the pan 10, then season with salt and pepper 11. Cook on medium heat for 5-7 minutes 12.

Meanwhile, shell the peas 13 and fava beans 14, then add them to the pan 15. Cook on medium heat for another 10 minutes, or until the vegetables are soft.

At this point, cook the spaghetti in plenty of salted boiling water 16. Cut the Romaine lettuce into pieces 17 and add it to the pan 18, cover with a lid and continue cooking for another 3 minutes.

Drain the spaghetti al dente directly into the pan 19 and toss to mix them with the dressing, adding a little cooking water if necessary 20. Finally, season with finely chopped mint 21.

Sprinkle with grated pecorino 22 and mix. Plate 23 and finish with another sprinkle of pecorino and black pepper. Your spring spaghetti is ready to be enjoyed 34!

Storage

It is advisable to consume spring spaghetti immediately. If necessary, you can store them in the refrigerator for one day in an airtight container.

Advice

If you prefer, you can replace pecorino with salted ricotta or a fresh cheese to add at the end of cooking for a creamy effect.

For a vegetarian version, you can omit the guanciale and enrich the dish with nutritional yeast flakes.

For the translation of some texts, artificial intelligence tools may have been used.