Today’s recipe is a simple tasty pasta dish with the sauce made from fresh globe artichokes and hazelnuts.
For 2 portions
200 grams spaghetti
6 globe artichokes – cleaned, trimmed and then cut into thin wedges
1 spring garlic/clove garlic – finely chopped
50 grams hazelnuts
80 ml unsweetened hazelnut milk
salt and freshly ground black pepper
50 grams pecorino/Parmesan cheese finely grated – optional
Cook the pasta in plenty of boiling water seasoned with salt and a splash of olive oil.
Heat a couple of tablespoons of olive oil in a large frying pan and add the artichokes and garlic. Fry on a medium heat turning the artichokes over regularly until they are just cooked and lightly browned. Turn off the heat.
In a small food processor whizz the hazelnuts to chop them small.
Add the milk and whizz more.
Add half the artichokes to the nut mix and whizz again to achieve a thick paste. Season with salt and pepper.
If you are using cheese add two thirds of it to the purée and pulse to mix.
When the spaghetti is about cooked, put the heat back on under the artichokes in the frying pan. Add the puréed artichokes and a spoonful or two of the pasta cooking liquid to make a thick sauce. Heat gently to warm up.
Drain the pasta from its water reserving a bit in case the sauce needs more.
Add the pasta to the artichokes and mix well to coat the pasta with the sauce.
Serve with either a sprinkling of finely chopped parsley or the rest of the cheese if using.