Carciofi Cacio e Pepe Pasta
Serves 6
Ingredients
1 lb. Baby Artichokes
2/3 Cup Walnut Halves
1/4 Cup Olive Oil
1 1/2 Tsp. Kosher Salt
1 1/4 Tsp. Freshly Ground Black Pepper
12oz. Fresh Spaghetti Noodles
2 Cups Freshly Grated Pecorino Romano Cheese
1/2 Cup Chopped Fresh Parsley
1 1/2 Tsp. Fresh Lemon Zest
Preparation
1. Preheat oven to 350°F. Cut o
ff
stem ends, and trim about 1/2
inch from top of each artichoke. Remove any loose bottom
leaves. Trim one fourth o
ff
top of each outer leaf with
scissors. Quarter artichokes lengthwise.
2. Place walnuts in a single layer in a shallow pan. Bake at
350°F for 12 to 14 minutes or until lightly toasted and
fragrant, stirring halfway through. Cool completely; roughly
chop. Increase oven temperature to 425°F.
3. Arrange artichokes in a steamer basket over boiling water.
Cover and steam 10 to 12 minutes or until tender. Drain well.
Toss artichokes with 2 Tbsp. olive oil, 1/2 Tsp. salt, and 1/4
Tsp. pepper. Arrange on baking sheet, and roast at 425°F for
10 minutes until golden brown, stirring halfway through.
Remove from the oven.
4. Meanwhile, cook pasta in a boiling salted water*; drain. In a
large bowl, combine pasta, artichokes, walnuts, 2 cups
cheese, parsley, lemon zest, remaining 2 Tbsp. olive oil, and
remaining salt and pepper. Toss gently to combine. Serve in
shallow bowls with extra Pecorino Romano, if desired.
*Fresh pasta cooks faster than store bought pasta.
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