Home

Bigoli with Asparagus, Artichokes and Pea Pesto

17/11/2023

Here is a recipe that blends the Venetian tradition of bigoli with the springtime flavors of asparagus, artichokes, and the fresh touch of a pea pesto. Before beginning, make sure you have all the necessary ingredients.

Ingredients

  • 350 g of bigoli (or alternatively, spaghetti or bucatini)
  • 200 g of asparagus
  • 2 artichokes
  • 150 g of fresh or frozen peas
  • 1 clove of garlic
  • 30 g of pine nuts
  • 30 g of grated Parmesan cheese
  • A few leaves of fresh basil
  • Juice of 1 lemon
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Start with cleaning the asparagus by removing the tough end part of the stalk. Then cut them into pieces, keeping the tips whole. Blanch the pieces in boiling salted water for a few minutes until they become tender. Drain them and immerse in ice water to stop the cooking and maintain a bright green color.

  2. Clean the artichokes by removing the toughest outer leaves, trimming off the spiky tips, and removing the inner choke. Cut them into wedges and place them in water acidulated with lemon to prevent them from blackening.

  3. For the pea pesto, cook the peas in boiling water for a couple of minutes, then drain and plunge them into ice water. Transfer the peas to a blender, adding the basil, pine nuts, Parmesan cheese, a clove of garlic, and a splash of lemon juice. Blend everything while adding extra virgin olive oil until you reach the desired consistency. Season with salt and pepper to taste.

  4. Cook the bigoli in plenty of salted water following the cooking times indicated on the package to obtain al dente pasta.

  5. In a large pan, heat a drizzle of oil and sauté the artichoke wedges for a few minutes. Add the asparagus pieces and some of the tips you had set aside. Sauté for a few minutes until they are golden.

  6. Drain the bigoli while keeping a bit of the cooking water. Transfer the pasta to the pan with the asparagus and artichokes, add the pea pesto, and mix well. If necessary, add a little cooking water to make the sauce creamier.

  7. Plate the bigoli garnishing with the asparagus tips you set aside and an extra sprinkle of Parmesan cheese.

Curiosity

Bigoli is a type of pasta typical of Veneto, similar to spaghetti but thicker with a rough surface that holds sauce well. Traditionally, a press known as a bigolaro was used to make this pasta. The dish you’ve prepared is a hymn to spring, using seasonal vegetables and a pesto that strays from the classic Genovese by introducing the sweet and fresh taste of peas.

Bigoli with Asparagus, Artichokes and Pea Pesto