Ingredients
Equipment
Method
- Prepare the artichokes and the lemon butter sauce.
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat.
- If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy.
- Portion into bowls and top with the pine nuts and mint leaves.
- Serve with Lemon wedges and Pecorino cheese, if desired.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.
- Tip 2: While it’s best fresh, you can freeze the cooked pasta with sauce in a freezer-safe container for up to a month. Thaw in the fridge before reheating.
- Tip 3: This dish pairs wonderfully with a crisp green salad or garlic bread. The brightness of a fresh salad complements the richness of the Artichoke Pasta.
- Tip 4: Consider adding grilled shrimp or chicken for a heartier meal. Alternatively, toss in some sautéed spinach or roasted cherry tomatoes for added flavor and nutrition.
- Tip 5: Adjust the recipe to serve more or fewer people as needed. It’s easy to scale up or down!
- Tip 6: Feel free to mix in other herbs like basil or dill for a unique twist!