Tuesday, 10 December 2019

Pasta with artichokes and Pecorino cheese cream

10 minutes to prepare Serves 4




This artichokes and Pecorino cream pasta has the most surprisingly luscious sauce made with artichoke hearts' slices and cheese, and the whole thing comes together in about 10 minutes.
The best part, you probably have the ingredients for the artichoke sauce in your pantry!

The sauce makes use of fresh or frozen artichoke hearts. They have an inherent richness to them, and when braised, delight the palate.
Pecorino cheese gives this pasta a delicious flavor and heartiness!
It looooooves to be paired with artichokes and that’s why it is perfect in this dish.

Here's what you will need for the 4-serving recipe:

320 g pasta
5 raw artichokes hearts
1 lemon
200 g grated Pecorino cheese
50 g butter
150 ml milk
1 clove garlic
flour 00
EVO oil
salt and pepper
fresh parsley


  1. Cut the artichoke hearts into thin slices and sprinkle with lemon juice. Then, soak them in cold water (together with the lemon) and leave them there for at least one hour
  2. Meanwhile, we can prepare the Pecorino cheese cream: melt the cheese and the butter into  milk over low heat. Add 1 teaspoon of flour whether needed, while whisking continuously
  3. Braise garlic with 2 tablespoons of EVO oil; when it is golden, remove it and add the artichoke slices. Add some water and cook gently perfuming with a pinch of pepper for about 10 minutes, until artichokes become soft. Then, add a pinch of salt, and keep aside
  4. Boil pasta in salted water and drain al dente
  5. Pan-fry for a few moments the pasta with artichokes and Pecorino cheese cream, and stir to mix
  6. Serve hot with freshly chopped parsley 

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.

No comments:

Post a Comment