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- Pasta
- 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
- salted water, boiling
- 500 g orecchiette
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
- 0.25 tsp salt
- a little pepper
- 0.5 bunch sage, finely chopped
Pine nuts
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- 4 tbsp pine nuts
- 50 g Parmesan, shaved into thin strips using a peeler
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.
