Bon Appetit/March 2006

Linguine Avgolemono with Artichoke Hearts and Green Beans
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 30 minutes


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



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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