Creamy artichoke and pine nut pasta

Recipe from: 14 August 2015
recipe, vegetables, pasta

Ingredients 13
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 1
    can
    artichoke hearts, drained
  • 60
    ml
    butter
  • 1
    onion, finely chopped
  • 1
    garlic clove, crushed
  • 30
    ml
    cake flour
  • 125
    ml
    prepared vegetable stock
  • 125
    ml
    crème fraîche
  • 125
    ml
    grated fresh Parmesan cheese, plus extra to serve
  • 2
    ml
    grated lemon zest
  • 1
    pack mange tout or snow peas, cut in half
  • half a packet of rocket
  • 50
    ml
    pine nuts, toasted
  • pasta of your choice, cooked
 

Method

00:20
 
Drain the artichokes. Chop a quarter of the artichokes into small pieces. Heat a griddle pan until it is hot, then sear the remaining artichoke hearts.

Heat the butter and sauté the onion until soft. Add the garlic. Sauté for a further minute. Add the flour and stir for 30 seconds. Add the vegetable stock, a little at a time, stirring continuously. Add the crème fraîche, Parmesan cheese and lemon zest. Bring to a gentle simmer.

Add the mange tout and chopped artichokes and simmer until they are just tender. Add most of the rocket and the grilled artichokes and toss gently. Season to taste with salt and plenty of freshly ground black pepper

Spoon the sauce over the cooked pasta. Garnish with extra Parmesan and the remaining rocket and sprinkle with the toasted pine nuts. Serve hot.

Text and image source: Ideas magazine

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Read more on: recipe  |  vegetables  |  pasta
 

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