La Vignarola


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Fava beans, English peas, asparagus and baby artichokes are cooked together in white wine and olive oil to show off the best of spring’s bounty. This traditional Italian stew can be found on the Meatless Monday menu at SD26 in New York City. Photo credit: Vanessa Protass.

Serves 4

  • 1/2 cup extra virgin olive oil
  • 1/2 cup dry white wine
  • 4 ounces onions, chopped
  • 4 baby artichokes, cleaned and quartered
  • 2 ounces asparagus, sliced on the diagonal
  • 1 ounce scallions, sliced on the diagonal
  • 2 ounces English peas
  • 4 ounces peeled fresh fava beans
  • salt and pepper, to taste
  • pecorino romano cheese slivers, for garnish

Combine the olive oil and wine together in a large pot over medium-high heat. Add the onions and artichokes to the pot.

When the oil-wine mixture begins to boil, add the asparagus and scallions and cook for 3 minutes. Add the peas and fava beans and cook 10 minutes more, or until the vegetables are just cooked through.

Divide into 4 bowls, top each serving with a few slices of pecorino romano and enjoy!

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Nutrition Information

La Vignarola

Servings per Recipe: 4

Amount per Serving

Calories:  323

Calories from Fat:  

Total Fat:  27g

Saturated Fat:  4g

Cholesterol:  0mg

Sodium:  12mg

Potassium:  256mg

Carbohydrates:  10g

Dietary Fiber:  2g

Protein:  4g

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