Casarecce with Artichokes & Lemon Garlic Crumbs

February 13, 2022

A simple pasta dish finished off with a savoury crunch.

INGREDIENTS

PARSLEY OIL

  • 1 cup fresh flat-leaf parsley leaves 1⁄2 cup olive oil
  • 1 Tbsp. lemon juice

LEMON AND GARLIC CRUMBS

  • 40 grams butter
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1 tsp. finely grated lemon zest
  • 1 cup coarse breadcrumbs
  • 500 grams casarecce pasta, or any tube pasta 80 ml olive oil
  • 1 garlic clove, minced
  • 400 grams canned artichoke hearts, drained and halved
  • 180 grams firm ricotta, crumbled
  • Handful fresh mint and fresh flat-leaf parsley leaves

METHOD

PARSLEY OIL

Place all ingredients in a food processor and blend until smooth.

LEMON AND GARLIC CRUMBS

HEAT  butter and oil in a frying pan over medium heat. Cook the garlic, zest and breadcrumbs, stirring, until breadcrumbs are golden and crisp. Remove from pan.

BOIL pasta in a pot of salted boiling water for 8 minutes or until tender; drain.

HEAT oil in a large deep frying pan over medium-high heat. Cook the garlic and artichokes until heated through, about 2 minutes. Add the pasta, ricotta and herbs. Season to taste and toss to combine.

SERVE the pasta topped with lemon and garlic crumbs and a drizzle of parsley oil.

HANDS-ON TIME 25 min | TOTAL TIME 35 min | SERVES 4 | VEGETARIAN | QUICK & EASY

ALSO SEE MISO AND GINGER WHOLE FISH RECIPE

Miso and Ginger Whole Fish

 

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