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Pappardelle Pasta with Artichokes, Favas Beans and Prosciutto Recipe

An easy to make pasta recipe with artichokes, fava beans and prosciutto that will make your guests happy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Calories: 633 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 1 pound pappardelle pasta fresh or dry
  • 6 6 medium artichokes Reserve one for grilling and decoration
  • 1 1 lemon juiced
  • 7 7 oz. Italian fava beans fresh or frozen
  • 1 1 large shallot sliced
  • 2 2 garlic cloves smashed
  • 2 2 teaspoons kosher salt
  • 2 2 teaspoons freshly ground pepper
  • 4 4 slices Prosciutto di Parma finely sliced
  • 1 1/2 1 1/2 cups vegetable stock
  • 4 4 tablespoons Parmigiano-Reggiano freshly-grated

Instructions

    Cup of Yum
  1. Fill a large bowl with cold water and juice the lemon into it. Set aside.
  2. Clean the artichoke by pulling the outside leaves until you get to the very tender ones.
  3. Cut the tips with a serrated knife, about 1-inch from the top.
  4. With the help of a sharp knife trim the bottom part around the heart.
  5. Cut the artichokes into quarters and transfer immediately to the lemon water.
  6. Slice one of the artichokes lengthwise to 1/4-inch and grill it. Set aside.
  7. In a large skillet sauté the shallots on medium-high until tender and translucent.
  8. Add the smashed garlic cloves and stir for an additional minute.
  9. Transfer the artichokes to the skillet add the fava beans and salt and pepper.
  10. Stir to combine, add the vegetable stock and bring it to a simmer.
  11. Cover and lower the heat to medium-low.
  12. Cook for 15 to 20 minutes or until the artichokes and fava beans are tender and cooked through.
  13. Bring a large pot of salted water to a boil.
  14. Add the fresh Pappardelle and cook, stirring occasionally, for 3 minutes. Drain, reserving 1/2 cup pasta water.
  15. 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

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

% 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.