Garganelli With Spring Sauce

Preparation:

Preparation: Boil the peas separately, the green beans cleaned and cut into pieces, the carrot sticks and the asparagus tips. Drain the vegetables still al dente. Clean the artichokes and cut them into thin slices. Toss them immediately in the pan with the oil and the sliced spring onions. When the artichokes are golden, add the other vegetables and pour over half a glass of water. Add salt and cook over medium heat for about 10 minutes. Meanwhile, cook the pasta and drain it al dente. Put it in the pan with the vegetables and add the butter. Add the grated cheese. Before serving, sauté over high heat, stirring, for a minute.