RomanItalian
Spaghetti alla Vignarola
by Cucina con Ruben · 548K subscribers on YouTube
A traditional Roman spring pasta made with artichokes, fresh peas, broad beans, lettuce, and aromatic herbs, deglazed with white wine and finished with lemon zest.
- Difficulty
- medium
Ingredients
13 items- Spaghetti
- Spring Onions
- CarciofiPreferably Roman artichokes (romanesco) or violetto type
- PeasFresh peas, shelled
- Fava BeansFresh broad beans, shelled (double‐peeled if preferred)
- LettuceA few leaves, torn or sliced
- MintFresh mint (peppermint or spearmint), a few sprigs
- MentucciaWild mint or pennyroyal, a few sprigs; if unavailable, use more mint
- White WineA dry white wine, for deglazing
- Extra Virgin Olive OilExtra‑virgin olive oil, for cooking and finishing
- SaltTo taste
- Black PepperFreshly ground, to taste
- Lemon ZestGrated zest of 1 organic lemon
Method
- Clean the artichokes: remove the outer leaves, trim the stem, cut off the tip, halve them, and remove the inner choke. Slice thinly.
- Slice the spring onions (cipollotti) into thin rounds.
- Shell the peas and broad beans (fave) – remove the outer skin from the broad beans if desired.
- Tear or slice the lettuce into strips.
- Heat a generous drizzle of extra‑virgin olive oil in a large pan. Add the spring onions and cook for 1–2 minutes until softened.
- Add the artichokes and a pinch of salt. Cook for 3–4 minutes.
- Add the broad beans and peas. Cook for another 2 minutes.
- Add the lettuce and stir. Pour in a splash of white wine and let the alcohol evaporate for about 1 minute.
- Meanwhile, cook the spaghetti in salted boiling water until al dente.
- Drain the pasta, reserving a little cooking water, and transfer it to the pan with the vegetables.
- Add the fresh mint and wild mint (mentuccia) – roughly torn – and the grated lemon zest. Toss everything together over high heat, adding a splash of pasta water if needed.
- Serve immediately with a drizzle of raw olive oil and a grind of black pepper.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
