Pappardelle with Lemon, Baby Artichokes and Asparagus

Spring is a season about green. Not just any green though. The soft light green of new leaves, new grass and flower buds. This recipe captures those colors by including baby artichokes and asparagus. It's delicious--either by itself or with a grilled chicken breast or a few grilled shrimp alongside. Pair it with a crisp Pinot Grigio or Sauvignon Blanc, go outside, and enjoy your first patio meal of the season.

Pappardelle with Lemon, Baby Artichokes and Asparagus
Adapted from Cooking Light magazine

12 ounces uncooked pappardelle (wide ribbon pasta)
2 1/4 cups cold water, divided
1/4 cup fresh lemon juice (about 2 lemons)
8 baby artichokes
3 tablespoons extra-virgin 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

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.

Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.

Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.

Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well.

Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.