Corkscrew Pasta with Green Spring Vegetables
Pasta alla primavera, a much loved dish of the 1980s, actually originated in Rome as a wonderful springtime treat called la vignarola, a combination of seasonal fava beans, green peas, and either asparagus or artichokes—but not both, the idea being to keep the flavors clean and green. La vignarola is traditionally served on its own, as a vegetable mix, but we like this with pasta—twisted loops of fusilli or farfalle (bow-tie or butterfly pasta), or any shape that catches bits of pancetta-flavored sauce and vegetables.
Other early spring vegetables could be substituted, but keep the combination as simple and pure as possible, so that the fresh flavors really come through.
SERVES 6
About 2 ounces prosciutto, pancetta, or guanciale, diced small
2 tablespoons extra-virgin olive oil
1 medium spring onion, chopped fine
2 pounds fresh fava beans (1½ cups shelled beans; see here)
2 pounds fresh peas (2½ cups shelled peas)
1 pound fresh asparagus trimmed and cut into 2-inch lengths
Sea salt and freshly ground black pepper
1 pound (500 grams) fusilli or other pasta (see headnote)
Handful fresh mint leaves, chopped
½ cup freshly grated parmigiano-reggiano, grana padano, or pecorino toscano
In a skillet large enough to hold all the vegetables, combine the prosciutto with the oil and set over medium-low heat to melt and soften.
Bring a large pot of water to a rolling boil for the pasta.
Add the onion to the skillet and stir. Let the onion cook briefly, just to soften it, and then add the fava beans, peas, and asparagus. Raise the heat to medium and stir and cook briefly. As the vegetables start to soften, add 1 cup of the boiling pasta water, along with salt and pepper to taste. Cook, uncovered, at a rapid boil so that the vegetables retain all their bright color and flavor. By the time the vegetables are tender, there should be just a few spoonsful of syrupy liquid left in the bottom of the pan.
Meanwhile, add salt and the pasta to the boiling water and cook following the directions here. As the pasta cooks, add another ladleful of pasta water to the vegetables in the skillet, along with the mint. Bring to a simmer.
When the pasta is al dente, drain it and combine with the vegetables in a warm serving bowl, turning the pasta and vegetables together. Sprinkle a little parmigiano-reggiano over the top and serve immediately with the remaining cheese to pass at the table.