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Prep time
14 minutes
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Cook time
8 minutes
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Serves
4
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
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Ingredients
- Pasta with artichokes
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12 ounces
Linguine
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3 tablespoons
Butter
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1
Garlic clove
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6 ounces
Preserved artichokes
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1 tablespoon
Lemon zest
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Shaved parm to taste
Directions
- Walnuts
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In a toaster oven, spread walnuts evenly onto baking pan, toast for 4 minutes, checking to ensure they toast evenly. Set aside.
- Pasta with artichokes
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In a large pot, boil water, with a pinch of salt, cook the linguine for 10 minutes, to al dente.
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While linguine is cooking, in a separate large pot, melt the butter, add smashed garlic clove and saute for 1 minute.
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Drain the artichokes, reserving oil for another use, add to the large pan of butter and garlic, stirring often, and saute for 5 minutes.
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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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