Recipe for Fusilli with Artichokes
Fusilli with Artichokes is a delicious and creamy pasta dish with tender artichokes, walnuts, and grated pecorino cheese. A traditional first course with a crispy twist from toasted pine nuts, perfect for surprising guests.
Ingredients
- 320 g Fusilli
- 6 Artichokes
- 1 Lemon
- Garlic to taste
- 10 Walnut Kernels
- Pecorino Cheese Grated to taste
- Parsley to taste
- 3 tablespoons Olive Oil
- 1/2 glass Vegetable Broth
- Salt and Pepper to taste
Instructions
- Start by cleaning the artichokes, cut them into wedges, and soak them in a bowl with water and lemon juice to prevent them from turning brown.
- In a large pan, sauté two cloves of garlic in olive oil until golden brown, then remove them.
- Add the drained artichokes to the pan and let them infuse for about 5 minutes.
- Pour the vegetable broth over the artichokes, cover, and let cook for 20 minutes over medium-low heat; season with salt and pepper to taste.
- Meanwhile, finely chop the walnut kernels and some fresh parsley.
- When the artichokes are tender, turn off the heat and mix in the chopped walnuts and parsley in the pan.
- Cook the fusilli in plenty of salted water following the cooking times on the package to achieve an al dente pasta.
- Drain the pasta and transfer it to the pan with the artichoke seasoning, stirring over high heat for a few minutes along with the grated pecorino until you get a creamy mixture.
- Serve immediately while hot.
Notes
To add a crunchy touch to the recipe, toast some pine nuts in a pan until golden brown and sprinkle them over the fusilli before serving. This will add texture to the dish along with a delicately resinous flavor that pairs perfectly with the artichokes.