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Creamy Artichoke Pasta Recipe
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!
Ingredients
- 360 g pasta 3 ½ cups of Fusilli or the pasta you like best (farfalle, macaroni, penne or spaghetti, to name a few)
- 5 artichokes fresh
- 2 cloves garlic
- 5 g mint 2 tablespoons, chopped and fresh
- 5 g parsley 2 tablespoons, chopped and fresh
- 30 g Pecorino Romano 2 tablespoons
- 30 g Parmigiano Reggiano 2 tablespoons
- ½ lemon
- black pepper ground, to taste
- 1 pinch salt
- 6 tablespoons Olive Oil Extra 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.
Nutrition
Serving: 100gCalories: 661kcalCarbohydrates: 87gProtein: 22gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 13mgSodium: 378mgPotassium: 845mgFiber: 12gSugar: 4gVitamin A: 272IUVitamin C: 28mgCalcium: 269mgIron: 4mg
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