Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring Puttanesca Pasta
Ingredients
- 1 pound uncooked linguine
- 2 medium spring onions
- 1/2 cup extra-virgin olive oil
- 6 large garlic cloves , thinly sliced
- 1 (2-ounce) can flat anchovy fillets in oil, drained
- 1/4 cup capers, drained
- 1 tablespoon finely chopped jarred Calabrian chiles (such as Divina)
- 1/2 cup dry white wine
- 1 cup Castelvetrano olives , pitted and coarsely crushed
- 1/4 teaspoon black pepper
- 3 cups loosely packed baby arugula
- 1/2 cup loosely packed fresh flat-leaf parsley , chopped
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