Linguine Avgolemono with Artichoke Hearts and Green Beans

Ingredients for Linguine Avgolemono with Artichoke Hearts and Green Beans

• 3 large egg yolks

• 60ml fresh lemon juice

• 120ml whipping cream

• 350g frozen artichoke hearts

• 230g green beans, trimmed, cut on diagonal into 2-inch-long pieces

• 350g linguine

• 90g freshly grated Parmesan cheese plus additional for serving

• 1/4 cup chopped fresh Italian parsley

How to make Linguine Avgolemono with Artichoke Hearts and Green Beans

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 but still firm to bite. Drain pasta, reserving 350ml cooking liquid.

Add pasta to skillet with vegetables. Whisk 180ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.