Lentil Pasta with Cheese Cream and Artichokes
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Lentil Fusilli | 250g |
| Artichokes | 500g |
| Grana Padano DOP | 100g |
| Extra Virgin Olive Oil | 10g |
| Sage | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Fresh Liquid Cream | 250g |
| Caciocavallo Cheese | 200g |
| Taleggio Cheese | 130g |
Instructions
-
Prepare the Cheese Fondue:
Begin by preparing the cheese fondue. Start by removing the rind from the Taleggio cheese. Do the same for the Caciocavallo cheese, cutting it into cubes. Place the fresh cream in a small saucepan and heat it gently. Add the Taleggio cubes to the cream, stirring continuously until the cheese melts and blends with the cream, creating a smooth mixture. Keep the fondue warm on low heat. -
Prepare the Artichokes:
Next, clean the artichokes by cutting off the tough outer leaves. Trim the stems and cut the artichokes in half, removing the fibrous inner choke. To prevent the artichokes from browning, you can sprinkle them with a bit of lemon juice. Once cleaned, slice the artichokes into thin wedges. -
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the lentil fusilli according to the instructions on the package, ensuring it remains al dente. Once done, drain the pasta, saving a small amount of the cooking water for later use. -
Cook the Artichokes:
While the pasta cooks, heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the sliced artichokes and sauté them, stirring occasionally. Cook until they become tender and golden. If the artichokes begin to dry out, add a splash of water to keep them moist. Season with salt and black pepper to taste. -
Combine and Finish the Dish:
Once the pasta is ready and drained, transfer it directly into the frying pan with the cooked artichokes. Stir to combine. Add the warm cheese fondue, followed by fresh sage leaves, and toss everything together. Grate the Grana Padano over the pasta and continue stirring until the sauce coats the pasta evenly, making it creamy and flavorful. -
Serve:
Your Lentil Pasta with Cheese Cream and Artichokes is now ready to serve. Plate it up, and enjoy a delightful, savory dish with rich flavors and a satisfying texture.
Tips:
- If you prefer a slightly lighter sauce, you can substitute some of the cream with vegetable broth.
- Feel free to adjust the seasoning with more or less salt and pepper, depending on your personal taste.
This hearty pasta dish combines the goodness of lentil-based pasta with the rich creaminess of melted cheeses, all complemented by the delicate flavor of braised artichokes. A perfect comfort meal for any occasion!
