Linguine con carciofo

February 27, 2019
Photo by Shell
Author Notes

This dish was inspired after some travels through Tuscany. The lemon zest is a nice contrast to the buttery, savory artichokes and toasted walnuts. —Shell

  • Prep time 14 minutes
  • Cook time 8 minutes
  • Serves 4
  • Walnuts
  • 1 cup walnuts
  • Pasta with artichokes
  • 12 ounces Linguine
  • 3 tablespoons Butter
  • 1 Garlic clove
  • 6 ounces Preserved artichokes
  • 1 tablespoon Lemon zest
  • Shaved parm to taste
In This Recipe
  1. Walnuts
  2. In a toaster oven, spread walnuts evenly onto baking pan, toast for 4 minutes, checking to ensure they toast evenly. Set aside.
  1. Pasta with artichokes
  2. In a large pot, boil water, with a pinch of salt, cook the linguine for 10 minutes, to al dente.
  3. While linguine is cooking, in a separate large pot, melt the butter, add smashed garlic clove and saute for 1 minute.
  4. Drain the artichokes, reserving oil for another use, add to the large pan of butter and garlic, stirring often, and saute for 5 minutes.
  5. When the pasta is finished cooking, drain the water, reserving 1/4 cup, add the pasta to the pot of butter and artichoke mixture, add in the 1/4 cup of reserved pasta water, toss with tongs, and saute for 2 minutes. Remove the pan from the stove top, and toss in the walnuts. Serve with fresh grated parmesan and zest of lemon.
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