Artichoke Pasta
This Artichoke Pasta is a creamy, dreamy dish that combines tender artichoke hearts with al dente pasta in just 45 minutes. The rich, velvety sauce, infused with garlic and Parmesan, clings perfectly to every bite, creating a harmony of flavors that feels indulgent yet light.
Ingredients
Lemon Butter Sauce
- 8 roasted baby artichokes, halved or quartered
- 8 ounces spaghetti or linguine pasta
- 2 tablespoons chopped parsley
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ cup reserved pasta water
- ¼ cup pine nuts
- ⅓ cup fresh mint leaves, for garnish
- Lemon wedges, for serving
- Pecorino cheese, for serving, optional
Instructions
- Prepare the artichokes and the lemon butter sauce.
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy.
- Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.
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