Pasta with Artichokes, Cavolo Nero & Parmesan
This pasta recipe featured on James' American Adventure. It's really simple to make but is packed with great flavours, flavours you've probably not tried with pasta before!
Ingredients
- 4 tablespoon olive oil
- 1 garlic clove, crushed
- 1 Meyer lemon or an unwaxed lemon, juiced
- 8 small artichokes
- 1 tablespoon sea salt
- 500g fresh ziti pasta or dried penne pasta
- 225g butter, chopped
- 100g fresh peas
- 100g cavolo nero, shredded
- Small handful of basil leaves
- Sea salt and freshly ground black pepper
- 50g Parmesan cheese (or vegetarian alternative)
Method
Pour the olive oil into a large bowl and stir in the garlic and lemon juice.
Prepare the artichokes by cutting the top off each one, about halfway through the middle, then trim the stalk at the base. Take off all the leaves and use a spoon to scrape out the choke. Discard the leaves and the hairy choke. Use a vegetable peeler to strip away the tough outer peel of each artichoke heart. Cut each into quarters lengthways and add to the olive oil mixture. Stir together.
Bring a large pan of water to the boil and stir into the salt and pasta. Stir the pasta through the water to loosen the pieces. Cook for 2 minutes, then drain into a bowl reserving 120ml of the pasta water. If using dried pasta, cook following the timings on the pack.
Pour the artichoke and olive oil mixture into the hot pan with the reserved water and the butter and place over a low heat. Heat gently until the butter has melted then simmer for 5 minutes.
Add the warm pasta to the pan with the peas and cavolo nero.
Shred the basil leaves into the pan, season and grate over the Parmesan. Stir everything together then spoon into warm bowls and serve.
Ingredients
- 4 tablespoon olive oil
- 1 garlic clove, crushed
- 1 Meyer lemon or an unwaxed lemon, juiced
- 8 small artichokes
- 1 tablespoon sea salt
- 500g fresh ziti pasta or dried penne pasta
- 225g butter, chopped
- 100g fresh peas
- 100g cavolo nero, shredded
- Small handful of basil leaves
- Sea salt and freshly ground black pepper
- 50g Parmesan cheese (or vegetarian alternative)
Method
Pour the olive oil into a large bowl and stir in the garlic and lemon juice.
Prepare the artichokes by cutting the top off each one, about halfway through the middle, then trim the stalk at the base. Take off all the leaves and use a spoon to scrape out the choke. Discard the leaves and the hairy choke. Use a vegetable peeler to strip away the tough outer peel of each artichoke heart. Cut each into quarters lengthways and add to the olive oil mixture. Stir together.
Bring a large pan of water to the boil and stir into the salt and pasta. Stir the pasta through the water to loosen the pieces. Cook for 2 minutes, then drain into a bowl reserving 120ml of the pasta water. If using dried pasta, cook following the timings on the pack.
Pour the artichoke and olive oil mixture into the hot pan with the reserved water and the butter and place over a low heat. Heat gently until the butter has melted then simmer for 5 minutes.
Add the warm pasta to the pan with the peas and cavolo nero.
Shred the basil leaves into the pan, season and grate over the Parmesan. Stir everything together then spoon into warm bowls and serve.
