Perfect for spring – looking for something fresh & light, delicious & a little different? This it it!
This dish is a great way to incorporate all the fresh vegetables of spring. It’s roots are Roman as they called it vignarola or vignole but it is found all over Le Marche where we live! A versatile dish that you can make as a primi – pasta dish or as a stew/soup by adding more vegetable stock.
It is so simple, Jason (my husband & Professional Chef at our Agriturismo) has made this for many dinners this spring as his “go to” pasta – everyone has loved it! (One group of Italians even asked to take the rest home with them!) The longest part is the shelling of all the fava. (For the vegetarians out there, sadly, just omit the prosciutto)
Please, please use fresh pasta in this dish – it will make it much softer & worth the effort or cost. We used Spaghetti alla Chitarra a local pasta, but you probably won’t find that in the States, so try regular spaghetti, linguini or fettucini.