Spaghetti With Tangy Greek Sauce, Artichoke Hearts, and Peas

I first tasted a an identical recipe to this at a Greek eating place and was once amazed how this tangy taste danced on my pallet. At that time I spotted what a GREAT summer season dish this may make! I spent a very long time converting this recipe into an unique dish by way of simplified steps whilst including new parts to it.

Difficulty (Scale from 1-10): 6

Makes: 6-Eight servings


1 Pound of Spaghetti
three huge egg yolks
1/four cup lemon juice
half cup of heavy cream
four tablespoons of olive oil
three cloves of garlic (beaten)
1/four teaspoon of beaten crimson pepper
1 zest of lemon
14 oz of canned artichoke hearts quartered (packed in water – tired)
14 oz of frozen peas (thawed)
1 cup of Pecorino Romano Cheese
1/3 cup of chopped curly parsley
Salt & Black pepper to style


In a medium sized bowl upload yolks, step by step whisk in lemon juice, then cream, and put aside.

Cook spaghetti in salted water as directed till al dente then take away from warmth however don’t drain. Reserve (by way of elimination) 2 cups of the pasta water and put aside.

In a big skillet, over medium-high warmth mix olive oil, garlic, lemon zest, artichoke hearts, beaten crimson pepper, and peas. Saute for 5-7 mins or till garlic turns a mild golden brown.

Drain spaghetti and upload to skillet with greens. Whisk one cup of the reserved pasta water into yolk aggregate. Add yolk aggregate, Romano cheese, and parsley to skillet. Toss over medium warmth till sauce thickens and uniformly coating pasta. Add extra pasta water sparingly if aggregate is dry.
Season with salt, pepper, and Romano cheese to style.

Enjoy your meal !!

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