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Creamy Artichoke Pasta Recipe is a tasty and light pasta dish typical of Roman cuisine. Made from scratch, strictly with fresh artichokes, it's ready in just half an hour!You can also prepare its creamy artichoke sauce a few days ahead of time and, at the convenient moment, cook the pasta and season with it!Cook the artichokes in a pan where they form a tasty and creamy sauce in which to mix the pasta with parmigiano, pecorino and mint!
360gpasta3 ½ cups of Fusilli or the pasta you like best (farfalle, macaroni, penne or spaghetti, to name a few)
5artichokesfresh
2clovesgarlic
5gmint2 tablespoons, chopped and fresh
5gparsley2 tablespoons, chopped and fresh
30gPecorino Romano2 tablespoons
30gParmigiano Reggiano2 tablespoons
½lemon
black pepperground, to taste
1pinchsalt
6tablespoonsOlive OilExtra Virgin
Instructions
In a non-stick pan, sauté garlic cloves in extra virgin olive oil. I left the garlic cloves whole so you can remove them before serving. If you prefer though, you can chop them.
Add the artichokes to the pan (read the paragraph "How to Clean Fresh Artichokes"). Cook on high heat for a couple of minutes.
Then lower the heat, add two tablespoons of acidulated water (the water with lemon in which you left the artichokes), a pinch of fine salt and a sprinkling of black pepper.
Cook over medium heat, with lid, for about 10 minutes.
Remove the garlic cloves and salt if necessary. Check the cooking of the artichokes: they should be soft but whole, not too soft to flake. Turn off the heat, add the parsley and chopped mint leaves and set aside.
Place about ⅓ of the cooked artichokes in a blender, blend them and set aside.
Boil the pasta in salted water. After about 6 minutes, remove about two ladles of cooking water and set aside.
Drain the pasta with the help of a slotted spoon. Place the fusilli directly into the pan with the artichokes. Add a little of cooking water. Finish cooking the pasta over high heat with the artichokes for a few minutes, stirring often. Check the pasta cooking time on the package. If the pasta cooks in 10 minutes, for example, that's 6 minutes in salted water and 4 minutes in the pan with the artichokes.
Turn off the heat and add the previously blended artichoke cream. Stir then add the grated parmigiano and pecorino cheese.
Add a tiny bit more of the cooking water to make it soft. Mix very well and serve on a plate. Serve the creamy artichoke pasta hot, freshly made. You can decorate the dish with chopped parsley, a drizzle of extra virgin olive oil and a few thin slivers of parmesan cheese.