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Linguine with Tender Artichokes | Quick Italian Delight
(0)
20 min
Quick
Knuspr-Küche
Sonnengereifte Aromen in unter 20 Minuten auf deinem Teller. Fein marinierte Artischockenherzen treffen auf al dente gekochte Linguine, aromatischen Knoblauch, frische Petersilie und einen spritzigen Hauch Zitrone. Ein vegetarisches Feierabendgericht, das herrlich nach Urlaub in Italien schmeckt.
Preparation method
Preparation & Cooking the pasta
Bring a large pot of water to a boil and salt generously. Add the linguine and cook according to the package instructions until al dente. Before draining, make sure to scoop out about 100 ml of the starchy pasta water and set it aside.
While the pasta is cooking, drain the artichoke hearts well and cut them into bite-sized pieces. Peel the garlic cloves and slice them thinly. Wash the fresh parsley, shake dry, and finely chop. Rinse the organic lemon under hot water and finely grate a little zest.
Sautéing artichokes & Emulsifying
Heat the olive oil in a large skillet over medium heat. Gently sauté the garlic and a pinch of chili flakes for about 1 to 2 minutes until the garlic is wonderfully fragrant, but without letting it brown.
Chef's tip
Tip for extra crunch: If you like, finish the pasta before serving with a handful of pine nuts toasted in a skillet.
Pasta water is the secret: The dissolved starch binds the olive oil into a perfect, velvety sauce that coats the linguine beautifully.
75 min
Under an hour
