Orecchiette aglio e olio with artichokes

Orecchiette aglio e olio with artichokes

Total: 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 709 kcal
, Fat: 24 g
, Carbohydrate: 94 g
, Protein: 24 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Orecchiette

500 g orecchiette
salted water, boiling

Artichokes

4 tbsp olive oil
3 garlic cloves, 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
½ bunch sage, finely chopped
¼ tsp salt
a little pepper

Pine nuts

4 tbsp pine nuts
50 g Parmesan, shaved into thin strips using a peeler
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How it's done

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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.

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