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Recipes

Linguine Avgolemono with Artichoke Hearts and Green Beans

By The Bon Appétit Test KitchenPhotography by Lisa Hubbard
Image may contain Spaghetti Food Pasta and Noodle

Recipe information

  • Yield

    4 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

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

    Step 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.

    Step 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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