Pappardelle al verde

Preparation:

Preparation: In a large pan, sauté the spring onions in rings in 4 spoonfuls of extra-virgin olive oil; add the artichokes cut into wedges, after 5 minutes the broad beans and after another 5 minutes the peas and chopped parsley, salt and pepper. Simmer everything for about 5 minutes, wetting it with a ladle of pasta cooking water, then drain the pasta al dente, transfer it to the sauce pan and sauté it, generously sprinkled with grated cheese.