Bigoli with asparagus, artichokes, and pea pesto
- Lactose Free
- Energy Kcal 748
- Carbohydrates g 96.2
- of which sugars g 13.1
- Protein g 41.3
- Fats g 21.9
- of which saturated fat g 7.33
- Fiber g 16.8
- Cholesterol mg 232
- Sodium mg 1166
- Difficulty: Average
- Prep time: 60 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Bigoli agli asparagi, carciofi e pesto di piselli is like capturing the heart of spring right from the Veneto region. This pasta—really, really tasty—is thicker and more porous than your usual spaghetti. You get this chewy texture that just soaks up all those rich flavors. Traditionally, it’s made with manual presses—super cool—but modern machines make it easier, while keeping that authentic texture.
This dish? It’s brilliant. You’ve got bigoli agli asparagi and bigoli ai carciofi all mixed with a vibrant pea pesto. I mean, the sweetness of fresh asparagus and earthy artichokes is just spot on. And the creamy, green pesto? Oh, it ties it all together, showing off how seasonal veggies shine. For a little extra, toss in some pancetta cubes. They add a salty crunch that's exciting in every bite.
And look, this isn't like Lazio’s pasta alla vignarola. Nope, this is heartier. Those thick noodles let the sauce cling to every strand. Which is great. This isn't just any ricetta pasta vegetariana—it's a full-on tribute to pasta veneta. You can do so, so much with simple, fresh ingredients. Whether you call it bigoli al pesto di piselli or your fave ricetta bigoli primavera, it’s ideal for outdoor meals with friends on a sunny day.
The asparagus and artichokes? They give it a crisp edge, while the pea pesto keeps it all moist and light. And that savory, herby bite from the pancetta? Seriously good. It's no wonder folks in Veneto are proud of this dish. It's a shining example of how cucina tradizionale italiana turns seasonal ingredients into something amazing. This dish celebrates Italian cooking, capturing spring's freshness with every forkful. Enjoy it as a taste of Veneto’s rich culinary heritage. You’ll savor each moment of this tasty Italian tradition, for sure.
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INGREDIENTS
- Ingredients for bigoli
- Type 00 flour 3 ¼ cups (400 g)
- Eggs 4 - (medium)
- for the sauce
- Peas 1.875 cups (300 g)
- Asparagus 1.1 lbs (500 g)
- Artichokes 1.1 lbs (500 g)
- Pine nuts 1 spoonful
- Smoked pancetta 3.5 oz (100 g)
- Extra virgin olive oil to taste
- Thyme to taste
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate)
- Vegetable broth 1.1 cups (250 ml)
- Lemon juice ½ - (to soak the artichokes)
- Fine salt to taste
- Black pepper to taste
How to prepare Bigoli with asparagus, artichokes, and pea pesto
To prepare the bigoli with asparagus, artichokes, and pea pesto, start by making the Homemade pasta (sheets and shapes): in a bowl, pour the flour, create the classic well, and pour the eggs in the center 1. Then start working the ingredients with your hands, gradually incorporating the flour 2. Transfer the dough onto a work surface and knead it for at least 10 minutes until you obtain a smooth and homogeneous mixture. Form a dough ball and wrap it with plastic wrap 3, then let it rest at room temperature for about 30 minutes.
Carefully wash the asparagus under running water, removing the fibrous green part with a peeler 4. Cook them for about 10 minutes in boiling water in an asparagus steamer, making sure to leave the tips, the most delicate part, outside (cooking times may vary depending on the thickness of the stalks) 5. Once cooked, cut the stems into pieces 6 and set the tips aside.
Meanwhile, cook the peas in boiling water 7; when they are tender, drain them 8, transfer them to a mixer, add olive oil 9, and pine nuts
and grated Parmesan cheese 10. Blend the peas until you obtain a creamy mixture 11 and set it aside. Take the fresh pasta and make the bigoli with the appropriate machine. Divide the dough into small portions to place in the basket that holds the dough, operate the machine to create the bigoli 12
and lay them without overlapping on a well-floured work surface 13. Meanwhile, clean the artichokes by removing the tougher outer leaves, cut the heart into thin strips 14, and to prevent them from browning, keep them in a bowl with water and the juice of half a lemon. Heat a drizzle of oil in a pan, sauté the bacon cubes for a few moments, and then add the artichokes 15,
pour a ladle of broth 16 and cook the artichokes for 5 minutes, then add the asparagus pieces 17, season with salt, pepper, and thyme leaves, and let them flavor for a few minutes. Meanwhile, cook the bigoli in plenty of salted water 18 for a few minutes
then drain them directly into the pan with the sauce 19, at this point, incorporate the pea pesto 20, mix, and lastly add the asparagus tips. The bigoli with asparagus, artichokes, and pea pesto are ready to be enjoyed 21!