Spaghetti With Tangy Greek Sauce, Artichoke Hearts, and
Peas
I first tasted a similar recipe to
this at a Greek restaurant and was amazed how this tangy flavor danced on my
pallate. At that point I realized what a GREAT summer dish this would make! I
spent a long time changing this recipe into a
Buon Appetito Providence original dish by simplifying the steps while
adding new elements to it. If you like this recipe, let me know by sending us an
email. This is a great dish to photograph; if you get a great picture, submit it
to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Makes: 4-6 servings
Ingredients
1 Pound of Spaghetti
3 large egg yolks
1/4 cup lemon juice
1/2 cup of heavy cream
4 tablespoons of olive oil
3 cloves of garlic (crushed)
1/4 teaspoon of crushed red pepper
1 zest of lemon
14 ounces of frozen artichoke hearts (thawed)
14 ounces of frozen peas (thawed)
1 cup of Pecorino Romano Cheese
1/3 cup of chopped curly parsley
Salt &
Black pepper to taste
Preparation
In a medium sized bowl add yolks,
gradually whisk in lemon juice, then cream, and set
aside.
Cook spaghetti in salted water as directed until
al dente then remove from
heat but do not drain. Reserve (by removal) 2 cups of the pasta water and set
aside.
In a large skillet, over medium-high heat combine olive oil, garlic, lemon zest,
artichoke hearts, crushed red pepper, and peas. Sauté for 5-7 minutes or until
garlic turns a light golden brown.
Drain spaghetti and add to skillet with vegetables. Whisk one cup of the
reserved pasta water into yolk mixture. Add yolk mixture, Romano cheese, and
parsley to skillet. Toss over medium heat until sauce thickens and uniformly
coating pasta. Add more pasta water sparingly if mixture is dry.
Season with salt, pepper, and
Romano cheese to taste.
Enjoy your meal!!