Ingredients
4 baby artichokes1 tablespoon olive oil
Zest of two lemons
1 sprig fresh rosemary, leaves removed
8 ounces garganelli pasta (or use penne)
1 cup fresh or frozen baby peas
1 teaspoon chopped fresh tarragon
cup fava beans
1 tablespoon butter
8 stalks of asparagus, cut into 2-inch sections
2 cups baby spinach
Description
Adapted From A Recipe By Chef Victor At Culina Restaurant In Los Angeles. (300 South Doheny Drive, Los Angeles; Culinarestaurant.com)
Shape
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter