Linguine Avgolemono with Artichoke Hearts and Green Beans

Linguine Avgolemono with Artichoke Hearts and Green Beans
Photo by Lisa Hubbard

Ingredients

  • 12 ounces linguine
  • ½ cup whipping cream
  • ¾ cup freshly grated Parmesan cheese
  • 3 large egg yolks
  • 8 ounces green beans
  • ¼ cup fresh lemon juice
  • ¼ cup fresh Italian parsley
  • + 1 more ingredients
    • 12 ounces frozen artichoke hearts

Place yolks in medium bowl. Gradually whisk in lemon juice, then cream. 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 bu...

View full recipe at Epicurious

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