Description
Fresh asparagus and artichokes, tossed in a creamy herb sauce with anchovies and Parmesan cheese, make this penne pasta dish perfect for spring!
Ingredients
Scale
- 6–8 ounces penne pasta
- 4 ounces asparagus, trimmed and cut into bite-sized pieces
- 2 artichoke hearts, quartered
- 3 anchovy fillets, finely chopped
- 1/8 cup fresh parsley, chopped
- 1 sprig of thyme, leaves only, chopped
- 1 egg yolk
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the penne pasta in a pot of boiling salted water according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining the pasta.
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and chopped anchovy fillets and cook for 1-2 minutes until the anchovy has dissolved and the garlic is fragrant.
- Add the chopped asparagus and quartered artichoke hearts to the skillet and cook for 5-7 minutes until the asparagus is tender.
- Add the chopped thyme and chopped parsley to the skillet and cook for an additional minute.
- Add the cooked penne pasta to the skillet and stir until the sauce has thickened and coated the pasta evenly. If the sauce is too thick, add some of the reserved pasta water to thin it out.
- Add the grated Parmesan cheese and egg yolk to the skillet and stir to combine.
- Season with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese and chopped herbs if desired.