Pappardelle With Lemon, Baby Artichokes, and Asparagus
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 12 ounces pappardelle pasta, uncooked
- 2 1⁄4 cups cold water, divided
- 1⁄4 cup fresh lemon juice (about 2 lemons)
- 24 baby artichokes (about 2 pounds)
- 3 tablespoons extra virgin olive oil, divided
- 1 lb asparagus, trimmed and cut diagonally into (1-inch)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon lemon rind, grated (or more to taste)
- 1 teaspoon fresh thyme, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 1⁄4 cups parmigiano-reggiano cheese, grated
directions
- Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
- Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1/2 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
- Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
- Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.
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RECIPE SUBMITTED BY
I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley.
I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports.
When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes!
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"My motivation to cook is that I'm always hungry." -Jacques Pepin