Linguine Avgolemono with Artichoke Hearts and Green Beans

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

Ingredients

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

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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