Spring Green Pasta
| Yield: | 4 Servings |
| Categories: | Pasta |
| 4 | c | Cold water |
| 1/2 | Lemon | |
| 6 | Baby artichokes | |
| 6 | Thin asparagus spears, trimmed, cut into 1" pieces | |
| 8 | oz | Orecchlette (ear-shaped) pasta |
| 1 | tb | Olive oil |
| 2 | tb | Unsalted butter |
| 1/4 | c | Chopped scallions |
| 2 | Garlic cloves, slivered | |
| 1/3 | c | Oil-cured black olives, pitted |
| 1/2 | c | Tiny green peas (if using frozen, thawed) |
| 4 | tb | Fresh grated Parmesan cheese |
| Salt to taste | ||
| Freshly ground black pepper |
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