Pappardelle with Lemon, Baby Artichokes, and Asparagus

By t1bishop

Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon

Ingredients

• 12 ounces uncooked pappardelle
• (wide ribbon pasta)
• 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 pound asparagus, trimmed and cut
• diagonally into (l-inch) pieces
• 2 tablespoons chopped fresh flat-leaf
• parsley
• 1 tablespoon grated lemon rind
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cups (5 ounces) grated fresh
• Parmigiano-Reggiano cheese

Details

Servings 6

Preparation

Step 1

Cook pasta according to the package
directions, omitting salt and fat. Drain
pasta, reserving 1/2 cup cooking liquid.
Set pasta aside; keep warm.
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 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water. 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 remaining 3/4 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