Linguine Avgolemono With Artichoke Hearts And Green Beans
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
34
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Place yolks in medium bowl
2
Gradually whisk in lemon juice, then cream
3
Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes
4
Using sieve, transfer vegetables from pot to large skillet
5
Return water to boil
6
Add pasta; boil until tender but still firm to bite
7
Drain pasta, reserving 1 1/2 cups cooking liquid
8
Add pasta to skillet with vegetables
9
Whisk 3/4 cup cooking liquid into yolk mixture
10
Add yolk mixture, 3/4 cup cheese, and parsley to skillet
11
Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry
12
Season with salt and pepper
13
Serve, passing additional cheese alongside
14
Place yolks in medium bowl
15
Gradually whisk in lemon juice, then cream
16
Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes
17
Using sieve, transfer vegetables from pot to large skillet
18
Return water to boil
19
Add pasta; boil until tender but still firm to bite
20
Drain pasta, reserving 1 1/2 cups cooking liquid
21
Add pasta to skillet with vegetables
22
Whisk 3/4 cup cooking liquid into yolk mixture
23
Add yolk mixture, 3/4 cup cheese, and parsley to skillet
24
Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry
25
Season with salt and pepper
26
Serve, passing additional cheese alongside