Pappardelle Pasta with Artichokes, Favas Beans and Prosciutto Recipe
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 people
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Calories
633 kcal
-
Course
Main Course
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Cuisine
Italian
Pappardelle Pasta with Artichokes, Favas Beans and Prosciutto Recipe
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An easy to make pasta recipe with artichokes, fava beans and prosciutto that will make your guests happy!
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Ingredients
- 1 pound pappardelle pasta fresh or dry
- 6 Artichoke Reserve one for grilling and decoration, medium
- 1 lemon juiced
- 7 oz. fava beans fresh or frozen, Italian variety
- 1 shallot sliced, large
- 2 garlic smashed, cloves
- 2 teaspoons kosher salt
- 2 teaspoons black pepper freshly ground
- 4 lices prosciutto di Parma finely sliced
- 1 1/2 /2 cups vegetable stock
- 4 tablespoons Parmigiano-Reggiano cheese 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
(24%)
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
12 reviews
Excellent
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