Orecchiette aglio e olio with artichokes
Ingredients
for 4 person
| 500 g | orecchiette |
| salted water, boiling |
| 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 |
| 4 tbsp | pine nuts |
| 50 g | Parmesan, shaved into thin strips using a peeler |
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.
Show complete recipe