Spring Vegetable Pasta with Artichoke and Lemon

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, sliced
• 2 celery sticks, sliced
• 1 (or 2) garlic cloves sliced or minced
• 1 cup french beans, washed, topped and tailed
• 1 cup cooked artichoke hearts
• 1 cup chestnut mushrooms, washed and quartered
• 1/2 cup cooked giant butter-beans (sometimes called Lima beans)
• 2 cups fresh baby spinach, washed
• 2 tablespoons chopped fresh spinach
• 1 cup of pasta (I used fresh cavatelli, but most large sized pastas would work)
• juice of 2 lemons
• salt and black pepper
• 2-4 tablespoons of freshly grated parmesan to top

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