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Linguine Avgolemono with Artichoke Hearts and Green Beans

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant linguine avgolemono offers a Mediterranean-inspired twist on a classic Greek sauce. By combining vibrant lemon juice and rich egg yolks with whipping cream, the dish achieves a silky, velvety texture without the need for a traditional heavy roux. The addition of tender artichoke hearts and fresh green beans provides a wonderful bite and a seasonal feel to this bright, citrusy pasta recipe.

As a high-protein vegetarian option, this dish is ideal for a nutritious midweek meal that feels sophisticated enough for weekend entertaining. The Parmesan cheese and fresh Italian parsley add a savoury depth that balances the zest of the lemon perfectly. Serve this homemade favourite alongside a crisp green salad for a light yet comforting dinner that the whole family will enjoy.

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Ingredients for Linguine Avgolemono with Artichoke Hearts and Green Beans

  • 3 large egg yolks

  • 60ml fresh lemon juice

  • 120ml whipping cream

  • 350g frozen artichoke hearts

  • 230g green beans, trimmed, cut on diagonal into 2-inch-long pieces

  • 350g linguine

  • 90g freshly grated Parmesan cheese plus additional for serving

  • 1/4 cup chopped fresh Italian parsley

How to make Linguine Avgolemono with Artichoke Hearts and Green Beans

Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.

Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 350ml cooking liquid.

Add pasta to skillet with vegetables. Whisk 180ml cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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