Vignole from Six Seasons: A New Way with Vegetables (page 81) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • shelbstirr on June 18, 2025

    This is not bad, it’s very spring-y. I added a half pound of ditalini pasta per the suggested pairing and that felt like a good amount. I don’t think I like mint in savory dishes so I would use different herbs next time.

  • Barb_N on April 23, 2025

    The quintessential spring pasta, only simmered to tenderness, not a typical primavera. This was easy and very adaptable. I used preserved lemon juice in place of a fresh lemon. I used asparagus, arugula, spring onions, peas and snap peas. Could not find ditalini, so I used mafalde which is like a mini lasagne. Definitely a repeat. 5/6/26- still can’t find ditalini, used pipe rigate (photo).

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