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Creamy Artichoke Pasta with Fresh Artichoke Hearts
Creamy Artichoke Pasta is an easy Italian pasta recipe made with fresh artichoke hearts, Parmigiano, Pecorino and mint. The artichokes cook gently in a pan until tender, then turn into a light, velvety sauce that coats the pasta beautifully, without heavy cream.
Ingredients
- 350 g fusilli or another pasta shape such as farfalle, penne, rigatoni or spaghetti - 12 oz
- 5 medium fresh artichokes, cleaned to use the hearts and tender stems - or 400 g (14 oz) frozen artichoke hearts, thawed and patted dry
- 2 garlic cloves
- 2 tablespoons fresh chopped mint
- 2 tablespoons fresh chopped parsley
- 30 g Pecorino Romano - ⅓ cup
- 30 g Parmigiano Reggiano - ⅓ cup
- ½ lemon - for soaking the cleaned artichokes
- freshly ground black pepper - to taste
- fine salt - to taste
- 6 tablespoons extra virgin olive oil
Instructions
- If using fresh artichokes, clean them by removing the tough outer leaves and tips, then cut them into wedges. Use the tender hearts and the soft inner part of the stems. Place them in a bowl of cold water with lemon juice to prevent them from turning dark.If using frozen artichoke hearts, let them thaw slightly and pat them dry with paper towels. You can add them directly to the pan.
- In a large non-stick pan, heat the extra virgin olive oil with the garlic cloves.I left the garlic cloves whole so I can remove them before serving. If you prefer a stronger flavor, you can chop them finely.Add the artichokes to the pan and cook over high heat for a couple of minutes, stirring often.
- Lower the heat, then add two tablespoons of the lemon water used for the fresh artichokes. If using frozen artichoke hearts, use plain water instead.Season with a pinch of fine salt and freshly ground black pepper. Cover with a lid and cook over medium heat for about 10 minutes, or until the artichokes are tender.
- Remove the garlic cloves. Taste and adjust the salt if necessary.The artichokes should be soft but still in pieces, not completely mashed. Turn off the heat, add the chopped parsley and mint, and set aside.
- Take about one third of the cooked artichokes and blend them until creamy. Set this artichoke cream aside.
- Bring a large pot of salted water to a boil and cook the pasta.About halfway through the cooking time, remove two ladles of pasta cooking water and set them aside.
- Drain the pasta a few minutes before it's fully cooked. Transfer it directly to the pan with the artichokes.Add a little pasta cooking water and finish cooking the pasta in the pan over high heat, stirring often.Note: check the cooking time on the pasta package. If the pasta cooks in 10 minutes, cook it for about 6 minutes in boiling water and finish it for about 4 minutes in the pan with the artichokes.
- Turn off the heat and add the blended artichoke cream. Stir well, then add the grated Parmigiano Reggiano and Pecorino Romano.
- Add a little more pasta cooking water, just enough to make the sauce soft and creamy. Mix very well until the pasta is evenly coated.Serve the creamy artichoke pasta hot, freshly made. You can finish each plate with chopped parsley, a drizzle of extra virgin olive oil and a few thin slivers of Parmigiano Reggiano.
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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