Linguine with fresh baby artichokes, roasted fava beans, and sunflower mint pesto
Springtime vegetables meets in a quinoa linguine tossed in an assortment of:
- fresh baby artichoke hearts braised in extra-virgin olive oil, garlic, shallots, red chili flakes, white wine, and lemon juice;
- roasted fava beans tossed in extra-virgin olive oil and lemon juice;
- simply grilled spring garlic;
- and a sunflower mint pesto made of a blend of toasted sunflower seeds, fresh mint, garlic, lemon juice, and extra-virgin olive oil.
Reserve the artichoke braising liquid and add this liquid when tossing all the pasta components together.
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