Pappardelle Pasta with Artichokes, Favas Beans and Prosciutto Recipe
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4 people
-
Calories
633 kcal
-
Course
Main Course
-
Cuisine
Italian
Pappardelle Pasta with Artichokes, Favas Beans and Prosciutto Recipe
Report
An easy to make pasta recipe with artichokes, fava beans and prosciutto that will make your guests happy!
Share:
Ingredients
- 1 pound pappardelle pasta fresh or dry
- 6 medium artichokes Reserve one for grilling and decoration
- 1 lemon juiced
- 7 oz. Italian fava beans fresh or frozen
- 1 large shallot sliced
- 2 garlic cloves smashed
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
- 4 lices Prosciutto di Parma finely sliced
- 1 1/2 /2 cups vegetable stock
- 4 tablespoons Parmigiano-Reggiano freshly-grated
Instructions
- Fill a large bowl with cold water and juice the lemon into it. Set aside.
- Clean the artichoke by pulling the outside leaves until you get to the very tender ones.
- Cut the tips with a serrated knife, about 1-inch from the top.
- With the help of a sharp knife trim the bottom part around the heart.
- Cut the artichokes into quarters and transfer immediately to the lemon water.
- Slice one of the artichokes lengthwise to 1/4-inch and grill it. Set aside.
- In a large skillet sauté the shallots on medium-high until tender and translucent.
- Add the smashed garlic cloves and stir for an additional minute.
- Transfer the artichokes to the skillet add the fava beans and salt and pepper.
- Stir to combine, add the vegetable stock and bring it to a simmer.
- Cover and lower the heat to medium-low.
- Cook for 15 to 20 minutes or until the artichokes and fava beans are tender and cooked through.
- Bring a large pot of salted water to a boil.
- Add the fresh Pappardelle and cook, stirring occasionally, for 3 minutes. Drain, reserving 1/2 cup pasta water.
- Transfer the pasta to the artichoke sauce and toss. Stir in some of the reserved pasta water if sauce looks dry. Add the prosciutto and transfer to a warm serving plate. Top with Parmigiano-Reggiano.
Nutrition Information
Show Details
Serving
120g
Calories
633kcal
(32%)
Carbohydrates
118g
(39%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
8mg
(3%)
Sodium
1839mg
(77%)
Potassium
1146mg
(33%)
Fiber
17g
(68%)
Sugar
7g
(14%)
Vitamin A
250IU
(5%)
Vitamin C
26.3mg
(29%)
Calcium
193mg
(19%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Serving | 120g | |
| Calories | 633kcal | 32% |
| Carbohydrates | 118g | 39% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 1839mg | 77% |
| Potassium | 1146mg | 24% |
| Fiber | 17g | 68% |
| Sugar | 7g | 14% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 193mg | 19% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
Other Recipes
You'll Also Love
