Look, Rachel, I posted it!
This one is adapted from a recipe from epicurious.com . . . it tastes really bad for you, but it's not! How exciting!
3 large egg yolks
1/4 cup fresh lemon juice
1/2 cup low-fat buttermilk
a handful of broccoli florets
a handful of green beans, trimmed, cut into 2-inch-long pieces
8 ounces linguine
3/4 cup freshly grated Parmesan cheese plus additional for serving
Place yolks in medium bowl. Gradually whisk in lemon juice, then buttermilk.
Cook broccoli and green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm 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 tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.
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