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Pappardelle With Lemon, Baby Artichokes, And Asparagus

1 fave
Nutrition per serving    (USDA % daily values)
CAL
649
FAT
51%
CHOL
31%
SOD
79%

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Ingredients for 6 servings

12 ounces uncooked pappardelle (wide ribbon pasta)

2 1/4 cups cold water, divided

1/4 cup fresh lemon juice (about 2 lemons)

24 baby artichokes (about 2 pounds)

3 tablespoons extravirgin olive oil, divided

1 pound asparagus, trimmed and cut diagonally into (1-inch) pieces

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon grated lemon rind

1 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese

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