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Garganelli Pasta with Asparagus, Artichokes, Pea Purée and Fava Beans

Garganelli Pasta with Asparagus, Artichokes, Pea Purée and Fava Beans


  • 4 baby artichokes
  • 1 tablespoon olive oil
  • Zest of two lemons
  • 1 sprig fresh rosemary, leaves removed
  • 8 ounces garganelli pasta (or use penne)
  • 1 cup fresh or frozen baby peas
  • 1 teaspoon chopped fresh tarragon
  • 1/2 cup fava beans
  • 1 tablespoon butter
  • 8 stalks of asparagus, cut into 2-inch sections
  • 2 cups baby spinach


  1. Preheat oven to 375 degrees F.
  2. Cut tops off the artichokes and peel the stems. Toss with olive oil, lemon zest, and rosemary. Place in a roasting pan covered with aluminum foil and roast for 15 minutes.
  3. Meanwhile bring a large pot of water to a boil and cook pasta until al dente, about 11 minutes. Drain and set aside.
  4. While pasta cooks, put peas in a small pot and add just enough water to cover. Bring to a boil, remove from heat, and immediately drain, reserving half the liquid. Transfer peas to a blender and process on high. Add tarragon and just enough of the reserved liquid to help peas puree smoothly.
  5. Then, bring a small pot of water to a boil and add the fava beans. Cook for 20 seconds, then drain and set aside. 6. In a large skillet, add butter and 1/2 cup water. Bring to a simmer and add asparagus, roasted artichokes, and spinach. Bring to a boil, then add cooked pasta and fava beans. Add pea puree, stirring to coat the pasta. Reduce heat and simmer for about 30 seconds. Divide among 4 plates and serve immediately.

Nutrition Information

Per serving: 431 kcal cal., 8 g fat (3 g sat. fat), 74 g carb., 16 g fiber, 7 g sugar, 20 g pro., 123 mg calcium, 6 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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