Image for illustration onlyPeanut-freeSesame-freeVegetarianEgg-freeContains dairy
Spaghetti with Garlic, Artichokes, and Walnuts
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The pasta is enrobed in a rich sauce of crunchy walnuts and bright lemon notes for a balanced acidity, while grated cheese adds a layer of depth and refined saltiness.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Add the garlic and oil and fry on low heat, stirring occasionally, until the garlic changes its colour to light gold, about 6 to 9 minutes to a pot with a diameter of 25 cm and mix until evenly combined.
- 2Remove from the hob, add the fennel seeds and hot pepper flakes and stir until the smell is released, about 30 seconds.
- 3Add the artichokes and keep aside.
Nutrition
- Calories
- 69
- Protein
- 2.8g
- Carbs
- 11g
Chef tips
Try replacing artichokes with green olives for a different taste. Add more red pepper flakes for extra spice.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The pasta is enrobed in a rich sauce of crunchy walnuts and bright lemon notes for a balanced acidity, while grated cheese adds a layer of depth and refined saltiness.