Pasta with Artichoke Hearts, Beans and Peas – Sicily

Perhaps your new favorite bean dish:

Shell the beans. Depending on the quality, remove the membrane that surrounds the bean pod, if necessary. Also remove the peas from the pod. Cut the top third of the artichoke hearts into small pieces and remove the hard outer leaves to expose the tender inner part. Peel off the stems. Then cut the artichoke hearts in half or quarters, depending on their size, and if necessary (for slightly larger specimens) remove the hay. Immediately put them in cold water sprinkled with the juice of a lemon. Peel the onions, halve them and cut them into thin slices.

In a rather wide frying pan, heat the olive oil. Saute the onions in it until they are soft. Now add artichoke hearts, bean seeds, peas and soup. Cook the vegetables with the lid on for about 15 minutes, stirring occasionally. If necessary, add a little soup.

In the meantime, coarsely chop the parsley. Add to the vegetables and season with salt and pepper. Cook for another 5-10 minutes.

Cook the pasta in enough boiling salted water until al dente. Drain, reserving about 1/2 dl of cooking water. Add to the vegetables and mix well. Serve with grated Parmesan cheese.

Tip: Puffed or possibly broad beans, also called broad beans, used to be one of the most important foods. In the Italian kitchen

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