Artichoke Pasta
A fresh and simple dish featuring roasted artichokes, spaghetti, and a light lemon butter sauce.
Ingredients
- 8 ounces spaghetti or linguine
- 8 roasted baby artichokes (halved or quartered)
- 1/4 cup pine nuts
- 2 tablespoons chopped parsley
- 1/4 teaspoon sea salt more to taste
- to taste freshly ground black pepper
- 1/2 cup reserved pasta water
- 1/3 cup fresh mint leaves (for garnish)
- lemon wedges for serving
- Pecorino cheese for serving (optional)
Instructions
- Prepare roasted artichokes if using fresh; otherwise, cut pre-roasted artichokes in halves or quarters.
- Bring a large pot of salted water to a boil and cook spaghetti or linguine according to package instructions until al dente.
- Reserve 1/2 cup of pasta water before draining the pasta.
- Return the drained pasta to the pot and add roasted artichokes, lemon butter sauce, parsley, sea salt, and pepper. Toss gently to combine.
- If the pasta seems dry, add reserved pasta water gradually until desired consistency is reached.
- Plate the pasta and sprinkle with pine nuts and fresh mint leaves. Serve with lemon wedges and grated pecorino cheese if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.