. Recipes: ARTICHOKE PASTA SALAD WITH LEMON VINAIGRETTE

ARTICHOKE PASTA SALAD WITH LEMON VINAIGRETTE



ARTICHOKE PASTA SALAD WITH LEMON VINAIGRETTE

INGREDIENTS:
FOR THE ROASTED ARTICHOKES:
    3 Whole Artichokes
    6 Garlic Cloves, Peeled
    Olive Oil, for sprinkling
FOR THE SALAD: 
    250 gm.Whole Wheat Spaghetti Noodles
    3 tbsp Pine Nuts
    2 tbsp Garlic, Finely Minced
    1 tsp Pompeian Varietals Olive Oil
    1 Cup Cherry Tomatoes, Halved
    ⅓ Cup Fresh Basil,Thinly Sliced
    Fresh, Grated Parmesan Cheese, for topping
FOR THE VINAIGRETTE: 
    2 tbsp Pompeian Varietals Olive Oil
    Juice of 1 lemon
    Pinch of Salt
    Pinch of Pepper

PREPARATION:
TO ROAST THE ARTICHOKE:
Preheat oven to 425F. Cut off the top third and the bottom stem, right at the base, of each artichoke, so that they sit up straight. Place each Artichoke on a large square of heavy duty tinfoil (or double layer of regular tinfoil) and stuff 2 garlic cloves into the top of each. Slightly spread the Leaves apart with your fingers and drizzle each Artichoke with Olive Oil, about 1 tbsp or so. Wrap the tinfoil up tightly around each Artichoke and place on a Baking Tray and into the Oven until nice and soft, about 1 hour and 15 minutes. It could be slightly less and could be slightly more. Once the Artichokes are roasted, let them cool until you can handle them. Pull each leaf off the Artichokes(you can scrape off all the Meat with your teeth if you like!) until you get to the base. Pop the bottom part off, which will reveal some furry looking stuff. Once you scrape that off, you have the Artichoke heart! Repeat with remaining Artichokes and thinly slice the hearts, and set aside. 

TO MAKE THE SALAD:
Bring a large pot of Salted water to a boil, and cook the Pasta until dented, about 8-9 minutes.While the Pasta cooks, heat your oven to 400F and toast the Pine Nuts until Golden Brown, about 5-7 minutes. Heat the 1 tsp Olive Oil in a small pan on medium/high heat and sauté the Garlic until just Golden Brown, about 1-2 minutes. In a large bowl, toss together the cooked Pasta, Pine Nuts, Sauteed Garlic, halved Cherry Tomatoes and Sliced Basil. Combine the Olive Oil, fresh Lemon Juice, Salt and Pepper and pour over the Salad, Tossing until evenly coated. Garnish with Fresh, Grated Parmesan Cheese. ARTICHOKE PASTA SALAD WITH LEMON VINAIGRETTE is ready to serve.
   

No comments:

Post a Comment

RecipeINN

RecipeINN