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- Orecchiette aglio e olio with artichokes
Orecchiette aglio e olio with artichokes
Nutrition facts per serving:
- Energy in kcal about 709
- Fat about 24g
- Carbohydrates about 94g
- Protein about 24g
This is needed
This is needed
for 4 people
Orecchiette
- 500 g orecchiette
- salted water, boiling
Artichokes
- 4 tbsp olive oil
- 3 garlic clove, cut into slices
- 1 red chilli pepper, deseeded, cut into thin rings
- 300 g artichoke hearts in oil, drained, cut into eighths
- 1 organic lemon, use grated zest only
- 0.5 bunch sage, finely chopped
- a little pepper
- 0.25 tsp salt
Pine nuts
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- 50 g Parmesan, shaved into thin strips using a peeler
- 4 tbsp pine nuts
And that's how it's done
And that's how it's done
Orecchiette
Cook the pasta in salted water until al dente, drain and keep warm.
Artichokes
Heat the oil in a frying pan, sauté the garlic and chilli pepper until the garlic turns golden yellow. Add the artichokes, sauté for approx. 4 mins., add the lemon zest and sage, season.
Pine nuts
Dry-roast the pine nuts in a frying pan for approx. 3 mins. until light brown., remove. Sprinkle the cheese and pine nuts on top of the pasta.
