Greenie Beanie Penne

Ingredients
2 artichokes
lemon
olive oil
rosemary sprig
3/4 cup fava beans
10 asparagus spears, cut diagonally into 2 inch peaces
1 1/2 cups peas
2 cups spinach
1/2 lbs penne pasta
5 tablespoons butter, cut into pieces
salt and pepper
parmesan


To prepare artichokes...
Preheat oven to 400F. Finely grate half a lemon, set aside. Fill a bowl with cold water and squeeze in the juice of half a lemon and add the lemon half to the water as well. Trim of all the tough outer leaves of each artichoke until only the pale green leaves are left. Cut off an inch from the top and trim stem. Rub artichoke with remaining lemon half to prevent discoloration. Drop artichokes into lemon water. Drain and pat dry. Cut artichokes in half then in half again so you have 8 equal pieces. Place artichoke pieces, grated lemon, olive oil, rosemary, salt and pepper in a baking dish. Cover baking dish tightly with foil and bake until artichokes are tender, about 30 minutes. Remove from oven and carefully remove foil from pan because steam will escape.


To prepare favas and asparagus...
Meanwhile, bring a saucepan of water to a boil. Add fava beans and asparagus. Cook until crisp and tender about 2 minutes. Drain, and transfer veggies to a bowl of ice water to cool. Drain and set aside.


To make pasta...
Cook pasta in a pot of boiling water until tender. Drain reserving 1 cup of pasta cooking liquid.
Meanwhile, place peas in a small saucepan with salt and add enough water just to cover. Bring peas to a boil then drain. Puree peas with a blender until smooth. Add 1/2 cup of the pasta water to blender and puree until very smooth, season with salt and pepper. Bring butter and remaining pasta water to a simmer in a large pan over high heat. Add artichokes, asparagus, fava beans, and spinach. Stir until veggies are heated and spinach has wilted, about 2 minutes. Add pasta and pea puree and toss everything to coat.
Divide among plates and serve with grated parmesan. Enjoy!!