Artichoke Pasta
Ingredients
The pasta
-
8
ounces
spaghetti or linguine pasta
The artichokes
-
8
roasted baby artichokes, halved or quartered
The lemon butter sauce
-
½
cup
reserved pasta water
-
2
tablespoons
chopped parsley
-
¼
teaspoon
sea salt, more to taste
-
1
pinch
freshly ground black pepper
The garnish
-
¼
cup
pine nuts
-
⅓
cup
fresh mint leaves
-
1
lemon
for serving
-
to taste
pecorino cheese, optional
Instructions
- Prepare the artichokes and the lemon butter sauce.
- Cook the pasta in boiling salted water until al dente, reserving ½ cup of pasta water before draining.
- Drain the pasta and return it to the pot.
- Add the artichokes, lemon butter sauce, parsley, salt, and pepper to the pasta and toss to coat.
- If the pasta is too dry, add reserved pasta water gradually until desired consistency is reached.
- Portion into bowls and top with pine nuts and mint leaves.
- Serve with lemon wedges and optional pecorino cheese.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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