Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. fresh tagliatelle
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
14 oz. artichoke hearts, chopped
Juice of 1 lemon
4 tbsp. buffalo butter
1/3 cup Parmigiano Reggiano, finely grated
1/2 cup lemon-garlic panko breadcrumbs
Ricotta Salata or Parmigiano
Salt to taste
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Lemon Artichoke Tagliatelle:
Bring a large pot of water to a boil.
Meanwhile, add the olive oil and minced garlic to a large sauté pan and sauté for 1-2 minutes, until fragrant.
Add the chopped artichoke, juice of 1 lemon and salt to taste. Sauté over medium-low heat for a further 2-3 minutes.
Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. Reserve 1 cup pasta water.
Strain the pasta and add it to the pan along with the artichoke, 1/4 cup pasta water and buffalo butter. Toss over medium heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and add the grated Parmigiano and toss again.
Plate and top with ricotta salata and lemon garlic panko breadcrumbs.
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