Bigoli with Asparagus, Artichokes, and Pea Pesto
Category: First Courses (Primi Piatti)
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 400g |
| Eggs | 4 |
| Fresh peas (Pisellini) | 300g |
| Asparagus | 500g |
| Artichokes | 500g |
| Pine nuts | 1 tablespoon |
| Smoked pancetta | 100g |
| Extra virgin olive oil | To taste |
| Fresh thyme | To taste |
| Parmigiano Reggiano DOP | 50g |
| Vegetable broth | 250ml |
| Lemon juice | ½ lemon |
| Salt | To taste |
| Black pepper | To taste |
Instructions
-
Prepare the Fresh Pasta (Bigoli Dough)
To make the bigoli, start by working the ingredients with your hands. Begin by slowly incorporating the flour and eggs together, gradually expanding the mixture until everything is well combined. Transfer the dough onto a work surface and knead for at least 10 minutes, until you achieve a smooth, soft dough. Shape it into a ball, wrap it in plastic wrap, and let it rest at room temperature for about 30 minutes. -
Prepare the Asparagus
Wash the asparagus thoroughly under cold water, removing any tough, woody ends using a vegetable peeler. In a steaming basket, cook the asparagus for about 10 minutes, making sure the delicate tips are left above the water. Cooking times may vary depending on the thickness of the asparagus stalks. Once done, slice the asparagus stems into small pieces, setting them aside. -
Cook the Peas
Meanwhile, cook the peas in boiling water until tender. Once cooked, drain and transfer the peas to a blender or food processor. Add olive oil, pine nuts, and grated Parmigiano Reggiano to the peas, blending until you have a smooth, creamy pesto-like consistency. Set the pea pesto aside. -
Prepare the Artichokes and Pancetta
Clean and trim the artichokes, removing the outer leaves and cutting them into quarters. Sauté the artichoke pieces in a pan with a little olive oil and fresh thyme, cooking them until tender. In a separate pan, fry the smoked pancetta until crispy and golden, then set aside. -
Roll and Shape the Bigoli
Once the dough has rested, divide it into small portions. Using a bigoli machine (or any pasta maker), roll the dough into long strands of pasta, typically about 1-2 cm thick. Lay the bigoli on a floured surface, making sure the strands don’t stick together. -
Cook the Bigoli
Bring a large pot of salted water to a boil and cook the bigoli for about 3-4 minutes, or until al dente. Once done, scoop out the pasta with a slotted spoon and transfer it directly into a pan with the artichoke and pancetta mixture. Add a ladle of vegetable broth to the pan, allowing the pasta to absorb the flavors. -
Combine Everything
Once the pasta is combined with the artichoke and pancetta mixture, stir in the pea pesto. Mix everything together, ensuring that the pesto coats the pasta evenly. -
Finish and Serve
Season the dish with lemon juice, salt, and black pepper to taste. Stir well, then serve the bigoli on plates. Garnish with fresh thyme and a sprinkle of Parmigiano Reggiano.
Tips for a Perfect Bigoli with Asparagus, Artichokes, and Pea Pesto
- For a richer flavor, you can add a bit more Parmigiano Reggiano into the pea pesto.
- If you don’t have a bigoli machine, you can use a regular pasta maker to make thick spaghetti or use a pasta extruder to create a similar effect.
- You can substitute smoked pancetta with other types of cured meats like prosciutto or guanciale for a different flavor profile.
This delicious and wholesome dish is a perfect combination of fresh seasonal vegetables, creamy pea pesto, and homemade bigoli pasta. The earthy flavors of artichokes and asparagus pair beautifully with the vibrant pea pesto, creating a delightful first course for any occasion. Enjoy the rich, complex flavors, and impress your guests with this unique take on an Italian classic!
