Farfalle with Artichokes Parmesan Garlic and Cream
From awelnick 16 years ago
- 20 minutes to make
- Serves 4
An adaptation of a Naked Chef recipe that calls for fresh artichokes, which in my opinion, are not worth the trouble. This is one of my favorite pasta preparations because of how tasty it is. That it's so simple, is just a bonus.
Ingredients
- 1 can artichoke hearts in water shopping list
- 2 Tbsp olive oil shopping list
- 1 large clove of garlic, finely chopped or pressed shopping list
- 1 Tbsp chopped fresh thyme shopping list
- small squeeze of lemon juice shopping list
- 1 c heavy cream shopping list
- 1/2 Tbsp chopped fresh mint shopping list
- 5-6 oz grated parmesan cheese shopping list
- salt and freshly ground pepper shopping list
- 1 lb farfalle shopping list
How to make it
- Cook the farfalle until al dente.
- Meanwhile, roughly chop the artichoke hearts.
- Heat the olive oil in a medium frying pan, add the artichokes, and saute until heated through. Add the lemon juice and cook for 1 minute. Then add the cream and most of the mint and simmer for one minute. Remove from heat and add half the parmesan. Season to taste with a little salt and some freshly ground black pepper.
- Toss pasta with the artichoke sauce and serve sprinkled with the remaining mint and the rest of the parmesan.
The Rating
Reviewed by 2 people-
Love this, simple but delicious! I have made this a few times, ALWAYS a BIG hit.. I make this with chicken scampi, they pair well together. Thanks for this recipe!
ClockworkOiDoll
in loved it
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Sounds perfect...you have my five!
mamalou
in Attleboro loved it
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