Name: Spring Green Pasta
Yield: 4 portions
Ingredients: 4 cups cold water; 6 baby artichokes; 6 thin asparagus spears, trimmed, cut into 1 inch pieces; ¼ cup chopped scallions (green onions); Salt and freshly ground black pepper, to taste; ⅓ cup tiny green peas (3 ounces; if using frozen, thaw); 4 tablespoons freshly grated Parmesan cheese; 2 cloves garlic, slivered; ⅓ cup oil-cured black olives, pitted; 2 tablespoons unsalted butter; 1 tablespoon olive oil; ½ lemon; 8 ounces orecchiette pasta

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Young asparagus, artichokes, tiny green peas, and green onions are tossed with orecchiette—pasta shaped like ears—in a pasta sauce popular in Michelangelo’s Florence. We cherish this one.

Ingredients

4 cups cold water
½ lemon
6 baby artichokes

Vegetarian
Pasta
Spring

Method

Fill a mixing bowl with the cold water, and squeeze the lemon juice into it. Drop the lemon half into the water as well. Set the bowl aside.
Using a sharp knife, trim off and discard the top ½ inch of each artichoke. Dip the cut tops into the acidulated water (to keep them from turning brown).
Pull the outer leaves off the artichokes, leaving a core o

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of