Find your recipes and restaurants here

Creamy artichoke and pine nut pasta

Recipe from: 14 August 2015
recipe, vegetables, pasta

Ingredients 13
Servings 4
Time 00:20


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


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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Also, try these recipes:

WATCH: 20-minute blue cheese, walnut and mushroom pasta

Garden pea pasta

Seriously simple artichoke bake


Read more on: recipe  |  vegetables  |  pasta  |  food24

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.