Pappardelle with Lemon, Baby Artichokes, and Asparagus

  • MyDogMags Posted: 04/11/09
    Worthy of a Special Occasion

    I added green olives, red peppers and red onions to the pasta to give stretch it a bit more. The lemon and thyme were OK, but not my favorite flavors together. They were both a little too overwhelming so you couldn't taste the rest of the great veggies.

  • PeggyChirico Posted: 12/08/08
    Worthy of a Special Occasion

    This recipe is awesome. I used canned artichokes (much easier), roasted the asparagus, and added a little lemon juice to them. With the lemon zest, it's wonderful. Served it with a dry French white burgundy--perfect!

  • Peach218 Posted: 11/23/09
    Worthy of a Special Occasion

    I was so disappointed with how this turned out, especially considering the expensive ingredients this recipe calls for. I followed the recipe exactly, but we found the final product to be so bland and boring. I will not make this again.

  • Bayjo80 Posted: 06/04/11
    Worthy of a Special Occasion

    Are you mad? The only reason to go to that much time and trouble with an artichoke is if you are serving the whole vegetable to be eaten leaf by leaf down to the choke. There are perfectly good frozen or canned artichokes available and Trader Joe's has an awesome canned product of beautiful whole artichokes. So leaving out the whole tiresome process with the chokes, this turned out to be a so-so dish. I would prefer to have a creamy light sauce with maybe a bit of Gorgonzola. We will see.

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