Spaghetti with Garlic, Artichokes, and Walnuts

An exquisite Italian creation harmonizing the freshness of artichoke hearts with the subtle sweetness of roasted garlic and premium olive oil. 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. This selection offers an elegant dining experience, merging simplicity with superior ingredients for a truly sophisticated palate.

Prep: 10 min
Servings: 4
Difficulty: Medium

WhatsAppOriginal recipe

Instructions

Servings:4

1In a pot with a diameter of 25 cm, combine the garlic and oil and fry on low heat, stirring occasionally, until the garlic changes its color to light gold, about 6 to 9 minutes.
2Remove from the stove, add the fennel seeds and hot pepper flakes and stir until the smell is released, about 30 seconds.
3Add the artichokes and keep aside.
4In a pot of boiling salted water, cook the pasta, stirring frequently, until it is al dente.
5Reserve 1 cup of the cooking water, then strain the pasta and return it to the pot.
6Scrape the artichoke oil and garlic into the pasta, then add cheese, nuts, lemon juice and half a cup of the cooking water we saved.
7Mix until the pasta is well coated with oil and there is no water at the bottom of the pot, and adjust with more water as needed.
8Season with salt and pepper to taste.
9Transfer to a serving dish and sprinkle with parsley and additional cheese.

Ingredients

6 medium garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons fennel seeds, coarsely ground
1/4 teaspoon red pepper flakes
1 can (14 oz) artichoke hearts, drained and chopped
1 lb gluten-free spaghetti
Coarse salt and freshly ground black pepper to taste
1 oz grated cheese
1/2 cup toasted walnuts, chopped
1 tablespoon fresh lemon juice

Nutrition

Calories: 69
Protein: 2.8g
Carbs: 11g

Chef tips

For a different flavor, substitute artichokes with green olives. Increase red pepper flakes for more heat.

Culinary reasoning

An exquisite Italian creation harmonizing the freshness of artichoke hearts with the subtle sweetness of roasted garlic and premium olive oil. 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. This selection offers an elegant dining experience, merging simplicity with superior ingredients for a truly sophisticated palate.

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2 tablespoons chopped parsley

Nutrition

Calories: 69
Protein: 2.8g
Carbs: 11g

Chef tips

For a different flavor, substitute artichokes with green olives. Increase red pepper flakes for more heat.