Creamy artichoke and pine nut pasta
|1 can||artichokes — tnned hearts and drained|
|1||onion — finely chopped|
|1||garlic — cloves, crushed|
|30 ml||flour — cake|
|125 ml||stock — vegetable|
|125 ml||crème fraîche|
|125 ml||parmesan cheese — grated|
|2 ml||lemon — zest only|
|1||mangetout — halved|
|50 ml||pine nuts — toasted|
|pasta — 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
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