Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Asparagus Artichoke Fava Bean and Peas With Fresh Pasta
Details
- Servings: 6
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 16 ounces of fresh pasta
- 5 smalls artichokes
- sea salt & pepper
- 1 leek, outer leaves removed, cut into 3-inch lengths, washed
- 1/2 pound chard (or other nice leafy greens)
- extra virgin olive oil
- 1 small white onion, chopped
- 3/4 cup of vegetable stock (add another ¾ cup if you are making into a stew) - use the w
- 12 ounces fresh shelled peas
- 12 ounces of fresh shelled fava (or half a grocery bag full of the beans)
- one bunch of asparagus
- 4 thick slices of prosciutto
- small bunch fresh mint & parsley
Instructions
Asparagus, Artichoke, Fava Bean and Peas With Fresh Pasta serves 6 original recipe by Foodista.
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