Pappardelle With Lemon, Baby Artichokes, And Aspara

Name: Pappardelle With Lemon, Baby Artichokes, And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
2
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.
3
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.
4
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.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Pappardelle With Lemon, Baby Artichokes, And Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle With Lemon, Baby Artichokes, And Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions