INGREDIENTS
4
Artichokes or 6-8 baby artichokes, large
1
bunch Asparagus
1/2 cup
Basil, fresh leaves
1/3 cup
Cilantro or flat-leaf parsley, fresh
1 clove
Garlic
1
Lemon, Juice of
1 tsp
Lemon, zest
1
Lemon (cut into quarters)
1/4 cup
Mint, fresh leaves
1 lb
Long or short cut pasta
1/2 tsp
Red pepper
1
Salt and freshly ground pepper
1
Sea salt
1 cup
Canola oil
1/3 cup
Olive oil
1/3 cup
Pistachios, toasted
2 oz
Feta cheese
1/2 cup
Parmesan cheese, grated