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: Leftover Artichoke Pasta can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water to revive the sauce.
- Tip 2: You can freeze this dish for up to a month. Just make sure to let it cool completely before transferring it to a freezer-safe container.
- Tip 3: Pair Artichoke Pasta with a fresh salad or grilled vegetables for a balanced meal.
- Tip 4: Try adding grilled shrimp or sautéed asparagus to the pasta for added protein and flavor.
- Tip 5: If you prefer a cheese-free option, nutritional yeast can be sprinkled for a cheesy flavor without dairy.