Linguine Avgolemono with Artichoke Hearts and Green Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Avgolemono, the tangy Greek sauce of egg yolks and lemon, combines with pasta and veggies for a twist on carbonara. Ingredients:
3 large egg yolks |
1/4 cup fresh lemon juice |
1/2 cup whipping cream |
12 ounces frozen artichoke hearts |
8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces |
12 ounces linguine |
3/4 cup freshly grated parmesan cheese plus additional for serving |
1/4 cup chopped fresh italian parsley |
Directions:
1. Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
2. Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
3. Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.
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