Lemon Chive Pasta Luce Linguine with Sautéed Asparagus, Broccolini and Artichoke Hearts Topped with a Pine Nut Puree

Serving Size: 4-6


1 lb. Pappardelle’s Lemon Chive Pasta Luce Linguine
1 cup toasted pine nuts
4 cloves garlic, roasted plus 1 teaspoon minced garlic
Extra-virgin olive oil, to taste
2 oz. lemon juice
1 cup artichoke hearts
1 cup asparagus, cut into 1-inch pieces
1 bunch broccolini, cut into 1-inch pieces
¼ cup white wine
Salt & pepper, to taste


  1. Add pine nuts, lemon juice, roasted garlic, and salt & pepper to a food processor. Slowly drizzle in olive oil until able to blend smoothly. 
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 14 minutes. Drain.
  3. Meanwhile, preheat a large sauté pan over medium-high heat. Drizzle olive oil in the pan and add asparagus and broccolini. Cook until slightly softened and warm, about 5-6 minutes. 
  4. Add artichoke hearts, white wine and minced garlic to the pan and cook for another 4-5 minutes until garlic is softened.
  5. Toss pasta with sautéed vegetable mixture and top with pine nut puree. Serve and enjoy!