Spaghetti primavera

11 + 1/4 oz spaghetti

8 + 3/4 oz fresh peas (unshelled)

8 + 3/4 oz fava beans (unshelled)

1/2 small head of romaine lettuce

1 + 3/4 oz guanciale

2/3 oz Pecorino cheese

2 fresh spring onions

2/3 oz extra virgin olive oil

A few fresh mint leaves

Salt, to taste

2 artichokes

1 lemon

Dice the guanciale and slice the spring onions into thin rounds. Place both in a cold pan and cook over low heat.

Clean the artichokes by removing the tough outer leaves and trimming the tops. Slice them and place them in lemon water to prevent browning.

Shell the peas and fava beans. Wash the romaine lettuce and cut it into thin strips.

Add the artichokes to the pan and cook for 5–7 minutes. Then add the peas and fava beans, season with salt, and cook over medium heat for about 10 more minutes, or until tender. Add the lettuce, cover, and cook for another 3 minutes.

Meanwhile, cook the spaghetti in a large pot of salted water until al dente.

Drain the pasta and transfer it directly into the pan with the vegetables. Add a little cooking water or broth if needed to bring everything together.

Finely chop the mint and stir it into the pasta, mixing well to combine all the flavors. Finish with a bit of Pecorino to make it creamy.

Serve the spaghetti garnished with more Pecorino and a dash of black pepper.