Linguine Avgolemono with Artichoke Hearts and Green Beans

I got this recipe from a Bon Apetit magazine and it turned out to be really good. Sometimes I add vegies to pasta, but have never used beans. I'm not a bean fan...to say the least.

Deedy and I went to a Farmers Market in Moraga and bought beans and other goodies. We used the beans in this recipe and they turned out to be really good. We'll definitely make this one again.

Ingredients

3 large egg yolks
1/4 cup fresh lemon juice
1/2 cup whipping cream

12 oz frozen artichoke hearts
8 oz green beansm triummed, cut on diagonal into 2-inch pieces
12 oz linguine

3/4 cup freshly grated parmesan cheese plus additional for serving
1/4 cup chipped fresh parsley

Directions

Place yolks in a medium bowl. Gradually whisk in lemon juice, then cream.
Cook artichoke hearts and green beans in large pot of salted, boiling 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 form to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
Add pasta to skillet with vegetables. Whisk 3/4 cup 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 tablespoons if dry. Season with salt and pepper. Serve, passing additional cheese alongside