Pasta With Spring Veggies (Spaghetti Alla Chitarra Con Verdure Di Primavera)

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La Tavola Marche
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

12-16 oz. of fresh pasta

4-5 small artichokes

sea salt & pepper

1 leek, outer leaves removed, cut into 3-inch lengths, washed

1/2 lb. chard (or other nice leafy greens)

extra virgin olive oil

1 small white onion, chopped

3/4 cup of vegetable stock (add another 3/4 cup if you are making into a stew) - use the water you will using to blanch the veggies in.

12 oz. fresh shelled peas

12 oz. 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 (we have both growing wild)

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