Recipe: Culina, Modern Italian’s Garganelli Pasta

Asparagus, artichokes, English peas and favas give this pasta dish a lot of flavour.

Garganelli Pasta

• 1 lb garganelli, rustichella di abruzzo
• 4 oz asparagus, cut into 2-inch sticks
• 4 oz baby artichokes, recipe follows
• 2 oz favas, cleaned and blanched
• 3 oz baby spinach
• 4 oz fresh English peas, blanched
• 1 oz fresh tarragon leaves
• 3 oz butter

Directions:

Fill a 5-quart saucepot with water.
Add enough salt so the water is salty like the sea.
Bring water to a boil.
Drop pasta in water and cook until al dente.
In a small saucepot, add blanched English peas then barely enough water to cover and bring to a boil.
Immediately strain and transfer peas to a blender and turn on high.
Add tarragon and just enough of the water to help peas purée to a satin texture.
Season with salt and pepper; then reserve.
In a large 12-inch sauté pan, add butter and 3 oz of water.
Bring to a simmer.
Add asparagus, artichokes (see directions below for how to prepare) and spinach while bringing to a boil.
Add garganelli and reduce heat while letting sauce come together.
Add the pea purée to coat the pasta then season to taste.
Divide between 4 pasta plates and enjoy.

Baby Artichokes:

Set up a bowl of water with the juice of six lemons.
Put all artichokes in the bowl of lemon water.
Start working fast and cut off the top of the artichoke; it should be roughly 1 inch from the top.
Peel the outside stem and put back in the water.
By adding the artichoke to the acidulated water you will prevent the artichoke from discolouring.
Once all are done, dry artichokes.
Toss with extra virgin olive oil and add the zest of two lemons and one sprig of fresh rosemary.
Place in a roasting pan cover with aluminium foil and cook at 375 for 15 minutes.
Season to taste; then reserve.

Recipe courtesy Culina, Modern Italian

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