Pasta Primavera (Penny)

Recipe Image

Penny Guy
This recipe combines my favourite spring vegetables. If you don’t have fresh artichokes you can substitute marinated artichokes.
serves 4


  • 3 fresh artichoke hearts
  • 3 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • 2 garlic cloves; peeled and sliced
  • 1/2 cup dry white wine
  • 225 g podded broad beans
  • 6 stems asparagus, chopped
  • 3 tablespoons chopped fresh flat leaf parsley
  • 350 g Bow tie or other pasta shapes
  • 3/4 cup freshly grated parmesan


Thinly slice the artichoke hearts and drop the slices into water with 1 tablespoon lemon juice added.

Heat 3 tablespoons of oil in heavy large skillet over medium heat. Add garlic; saut

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