Linguine Avgolemono with Artichoke Hearts and Green Beans
A elegant pasta dish combining linguine with a creamy Greek-inspired avgolemono sauce, tender artichoke hearts, and crisp green beans. The sauce is made with egg yolks, lemon juice, and cream, finished with Parmesan cheese and fresh parsley.
Ingredients
- •3 whole large egg yolks
- •¼ cup fresh lemon juice
- •½ cup whipping cream
- •12 ounces frozen artichoke hearts
- •8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces
- •12 ounces linguine
- •¾ cup freshly grated Parmesan cheese plus additional for serving
- •¼ cup chopped fresh Italian parsley
Cooking Instructions
- 1.
Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
3 min
- 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.
15 min
- 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.
4 min
