Tagliatelle with Artichokes
30 minutes
This tagliatelle recipe is excellent with fresh artichoke hearts if you clean them yourself but you can also use tinned or frozen.
ItalianaVera
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Ingredients
Serves: 4
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, diced
- 200g artichoke hearts, sliced
- 1 glass white wine
- sprig fresh dill, chopped
- salt and pepper, to taste
- 300g tagliatelle
- 100g mascarpone
- grated Parmesan, to serve
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Heat the oil with the garlic over low heat without burning the garlic. Add the artichokes and saute a few minutes, stirring.
- Add the wine and bring to a boil, reduce heat and simmer 20 minutes or until artichokes are soft. Add a little water if necessary. Add dill and salt and pepper to taste and remove from heat.
- Cook the tagliatelle until al dente. In a mixing bowl, combine the mascarpone with half a ladle of the pasta cooking water until smooth.
- Drain the pasta and add to the bowl with the mascarpone. Add the artichokes and stir well. Serve and top with Parmesan cheese.
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