Spring Green Pasta

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

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

Pasta
Vegetarian
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