Description
This Artichoke Pasta recipe combines tender roasted baby artichokes with a flavorful lemon butter sauce, tossed with pasta and garnished with pine nuts and fresh mint. A delightful dish that’s perfect for a special meal or a weeknight dinner.
Ingredients
Units
Scale
Ingredients for Artichoke Pasta:
- 8 roasted baby artichokes, halved or quartered
- 8 ounces spaghetti or linguine pasta
- 2 tablespoons chopped parsley
- 1/4 teaspoon sea salt, more to taste
- Freshly ground black pepper
- 1/2 cup reserved pasta water
- 1/4 cup pine nuts
- 1/3 cup fresh mint leaves, for garnish
- Lemon wedges, for serving
- Pecorino cheese, for serving, optional
Instructions
- Prepare the artichokes and the lemon butter sauce: Roast and prepare the baby artichokes, then make the lemon butter sauce.
- Cook the pasta: Boil the pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Toss the pasta: Combine the cooked pasta with artichokes, lemon butter sauce, parsley, salt, and pepper. Add reserved pasta water if needed for a saucy consistency.
- Serve: Portion the pasta into bowls, top with pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese if desired.
Nutrition
- Serving Size: 1 serving
