Artichoke Pasta

I made this a while ago, but as you have probably realized, I haven’t been able to get on the computer much recently.  This pasta dish is a simple and elegant side for chicken or pork, and I think it would even work cold as a salad.

artichoke pasta


8 ounces (250grams) spiral (or other) pasta
1 can quartered artichokes (14 ounce 350 grams)
1 packet pine nuts (about 1/4 cup), toasted
1/4 cup extra virgin olive oil
3 cloves garlic, minced
juice of 1 lemon
salt and pepper to taste
1/3 cup freshly grated Parmesan cheese


Prepare pasta according to package directions.
Meanwhile, prepare artichoke sauce.
Toast pine nuts and reserve.
Heat olive oil over medium heat and sautee garlic until golden.
Add lemon juice, salt, pepper, and artichokes, and toss to combine.
Add sauce to pasta (previously cooked and drained).
Add Parmesan cheese and pine nuts and toss to combine.
Adjust seasoning and serve warm or cold.

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