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Pasta with artichokes, mint and Parmesan

Pasta with artichokes, mint and Parmesan

  • Main course

Pasta with artichoke hearts, Parmesan and mint.

Active time25 min

Cooking15 min

Total30 min

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Ingredients

  • 1 lemon
  • 15 g mint
  • 50 g Parmesan
  • 300 g tinned artichoke hearts (drained weight)
  • 40 ml olive oil
  • 320 g short pasta (dried)

Preparation

  1. Drain the artichokes and cut into quarters. Wash and finely slice the mint. Grate the Parmesan. Wash the lemon and finely grate its zest.

    1 lemon
    15 g mint
    50 g Parmesan
    300 g tinned artichoke hearts (drained weight)
    • colander
    • knife
    • grater

  2. Cook the pasta in a large saucepan of boiling water according to the packet instructions, for about 10 minutes. Reserve 150 ml of cooking water, then drain.

    320 g short pasta (dried)
    • saucepan
    • colander

  3. While the pasta is cooking, heat the oil in a sauté pan. Fry the artichokes for 5 minutes. Add the drained pasta and a little cooking water, then stir for a minute.

    40 ml olive oil
    • sauté pan

  4. Off the heat, stir in the mint, Parmesan and zest. Add a little cooking water if necessary to coat the pasta, and serve immediately.

    • spoon

Allergens

  • Gluten
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Pasta with artichokes, mint and Parmesan