Ingredients

3 large egg yolks

1/4 cup fresh lemon juice

1/2 cup whipping cream

• 12 ounces frozen artichoke hearts
• 8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces
• 12 ounces linguine

• 3/4 cup freshly grated Parmesan cheese plus additional for serving
• 1/4 cup chopped fresh Italian parsley

Description

Avgolemono, The Tangy Greek Sauce Of Egg Yolks And Lemon, Combines With Pasta And Veggies For A Twist On Carbonara.

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