While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
Watch How to Make Artichoke & Lemon Pasta
Ingredients
- 2-1/2 teaspoons salt, divided
- 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
- 4 cups uncooked bow tie pasta (about 12 ounces)
- 3 tablespoons olive oil, divided
- 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
- 2 garlic cloves, minced
- 1 cup crumbled goat cheese
- 2 tablespoons minced fresh parsley
- 1 tablespoon grated lemon zest
- 2 to 3 tablespoons lemon juice
- 1/3 cup grated Parmesan cheese
Directions
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
- In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta.
- Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
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