La Tavola Marche: Sauce of the Month: Vignole ~ Spring Vegetables of Asparagus, Artichoke, Fava & Peas with Fresh Pasta

La Tavola Marche: Sauce of the Month: Vignole ~ Spring Vegetables of Asparagus, Artichoke, Fava & Peas with Fresh Pasta

This dish is a great way to incorporate all the fresh vegetables of spring from wild asparagus to roman artichokes & sweet fava. The dish originated in Rome, they called it vignarola or vignole but it can be found here as well in Le Marche. It's a versatile dish that you can make as a primo or pasta dish or as a stew/soup by adding more vegetable stock (and a good hunk of crusty bread).