Fusilli with Artichokes and Goat Cheese
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fusilli | 320g |
| Extra virgin olive oil | 5 tbsp |
| Garlic | 1 clove |
| Blanched almonds | 50g |
| Pecorino cheese | 40g |
| Fine salt | to taste |
| Black pepper | to taste |
| Artichokes | 4 hearts |
| Goat cheese (Caprino) | 300g |
| Fresh parsley | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 15g |
| Carbohydrates | 48g |
| Fat | 25g |
| Fiber | 6g |
| Sodium | 430mg |
Instructions
-
Prepare the Pasta Water:
Begin by bringing a large pot of water to a boil for the fusilli. Add a generous pinch of salt once it reaches boiling point. Set aside for cooking the pasta.
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-
Prepare the Artichokes:
While waiting for the water to boil, clean the artichokes by removing the tough outer leaves and trimming the stems. Slice the hearts of the artichokes into thin, even slices. -
Sauté the Artichokes:
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic (sliced or minced, according to preference) and sauté it until fragrant, about 1 minute. Add the artichokes and cook them gently, stirring occasionally. Lower the heat, cover the pan, and cook for about 15 minutes, or until the artichokes become tender. If necessary, add a bit of hot water or vegetable broth to keep them from drying out. -
Toast the Almonds:
While the artichokes are cooking, slice the almonds into thin sticks. Heat a separate non-stick pan and toast the almond slices until golden brown and fragrant, taking care not to burn them. Set aside. -
Cook the Fusilli:
Once the artichokes are tender, bring the pot of salted water back to a boil and add the fusilli. Cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the pasta, reserving a little pasta water to help with mixing later. -
Make the Sauce:
Once the pasta is ready, add the cooked fusilli directly to the pan with the artichokes. If needed, add a bit of the reserved pasta water to help create a creamy sauce. Stir in the remaining olive oil, followed by the crumbled goat cheese. Continue to cook for 2-3 minutes, until the cheese melts and forms a creamy coating on the pasta. -
Finish the Dish:
Grate the pecorino cheese and add it to the pasta, mixing well to incorporate. Season with salt and freshly ground black pepper to taste. If desired, toss in a handful of freshly chopped parsley for an added burst of flavor and color. -
Serve:
Serve the fusilli hot, garnished with the toasted almonds for a delightful crunch. Enjoy your creamy, savory dish with a glass of white wine or your favorite beverage.
Notes:
- Optional Add-ins: You can add a touch of lemon zest or a squeeze of lemon juice to brighten up the flavors.
- Vegan Version: For a vegan twist, swap the goat cheese and pecorino for plant-based alternatives.
