Ingredients
1/4
cup fresh lemon juice
12
ounces frozen artichoke hearts
8
ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces
3/4
cup freshly grated Parmesan cheese plus additional for serving
1/4
cup chopped fresh Italian parsley
Directions
1.
Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
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.
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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