Tuesday, March 30, 2010

Pasta e Carciofi (Artichoke Pasta)

3 large artichokes, cooked cleaned & cut or 1 3/4 cup canned artichoke
Juice of one lemon
2 garlic cloves, minced
1/2 cup olive oil
1/2 cup dry white wine
1/2 tsp sea salt
1/8 tsp fresh ground pepper
15 spigs fresh Italian Parsley Leaves, finely chopped
15 fresh sage leaves

1lb tagliatelle or farafelle whole wheat pasta

Boil large pot of cold water. Let pasta cook for 3-5 minutes at rowling boil.

Combine all ingredients and let simmer on low heat for 30 minutes. Drain pasta with colander. Pour back into empty pot and coat with 3 TBS butter.

Toss in sauces and serve with Parmesan or Romano cheese atop.

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