Rustic Artichoke Pasta with Peppery Arugula
Serves: 4 servings
Ingredients:
9
Savor the delectable blend of marinated artichoke hearts, zesty arugula, and savory parmigiano reggiano cheese in this rustic pasta dish. Perfectly seasoned with garlic, lemon zest, and red pepper flakes, each bite offers a burst of vibrant flavors that will leave your taste buds dancing.
Ingredients
For pasta and sauce | |
|---|---|
| 1 | pound farfalle or other medium-sized pasta |
| 2 | cups marinated artichoke hearts (from the olive bar at Whole Foods) |
| 1 | cup extra virgin olive oil |
| 3 | cloves garlic, minced |
| 1⁄2 | teaspoon crushed red pepper flakes |
| 3 | handfuls arugula |
| 1 | handful fresh basil, roughly chopped |
| zest of 2 lemons | |
| 1⁄2 | cup grated parmigiano reggiano cheese, plus more to taste |
Instructions
For preparing the pasta and artichokes | |
|---|---|
| 1. | Begin by bringing a large pot of salted water to a boil for the pasta. Cook the pasta according to the package instructions, remembering to reserve a cup of cooking water once the pasta is ready. |
| 2. | After draining, chop the marinated artichoke hearts into bite-size pieces. Heat extra virgin olive oil in a large skillet over medium heat. Add the artichokes, minced garlic, and crushed red pepper flakes. Cook until the artichokes start to caramelize on the edges. |
Final steps and serving | |
| 1. | In a very large bowl, combine the cooked pasta with the artichokes, all the cooking juices, arugula, lemon zest, fresh basil, and grated parmigiano reggiano cheese. Add the reserved cooking liquid to moisten the pasta (use all the liquid for a saucier dish, or adjust to your preference). Serve immediately, offering extra parmigiano reggiano on the side. |
Published on Aug 04, 2024 by Luminița