Description
A vibrant and flavorful one-pot Artichoke Pasta featuring toasted pine nuts, fresh herbs, and parmesan, simmered in a rich chicken or vegetable broth. Ready in just 30 minutes, this dish combines tender campanelle pasta with marinated artichoke hearts for a deliciously creamy and aromatic meal perfect for weeknights or casual gatherings.
Ingredients
For the Pasta and Sauce
- 1/4 cup pine nuts (optional)
- 2 tablespoons extra virgin olive oil, plus more to finish
- 1 small onion, finely sliced longways (pole to pole)
- 1 pound campanelle pasta
- 3 to 4 garlic cloves, finely chopped
- 4 cups chicken stock or vegetable broth
- Kosher salt
- Freshly ground black pepper
- 1 24-ounce jar marinated artichoke hearts (or 2 12-ounce jars)
- 1/2 cup freshly grated Parmesan, plus more to serve
- 1/4 cup fresh mint leaves, roughly chopped, plus more to serve
- 1/4 cup chopped fresh parsley
Instructions
- Toast the pine nuts: In a small dry skillet over medium-low heat, toast the pine nuts while stirring frequently until they turn golden and fragrant, about 2 to 3 minutes. Remove immediately to a small bowl to prevent burning and set aside.
- Toast the pasta: Heat the olive oil in a wide Dutch oven or sauté pan over medium-high heat. Add the thinly sliced onion and cook, stirring often, until it begins to brown. Add the pasta and the chopped garlic, stirring frequently to lightly toast the pasta and release the garlic’s aroma, about 3 minutes.
- Simmer the pasta: Pour in the chicken stock or vegetable broth along with about 1/2 teaspoon each of kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring often, until most of the liquid is absorbed and the pasta is tender, approximately 7 to 10 minutes.
- Add the artichokes: While the pasta simmers, halve or slice any large artichoke hearts lengthwise. Once the pasta is tender, add the artichoke hearts along with their brine to the pan. Stir gently and continue cooking until the remaining liquid looks silky and clings to the pasta, melding the flavors together.
- Add the herbs: Remove the pan from heat. Stir in the freshly grated Parmesan, chopped fresh mint, and chopped parsley. Taste the pasta and adjust the seasoning with additional salt and pepper as needed.
- Finish and serve: Divide the pasta evenly among serving bowls. Drizzle each portion with extra virgin olive oil, sprinkle with more grated Parmesan, add the toasted pine nuts, and garnish with a few fresh mint leaves. Serve immediately for the best flavor and texture.
Notes
- Toasted pine nuts add crunch and flavor but can be omitted if preferred or if you have nut allergies.
- Using vegetable broth makes this recipe vegetarian; chicken stock adds richer flavor.
- Stirring often while simmering prevents pasta from sticking and ensures even cooking.
- Fresh herbs like mint and parsley brighten the dish and complement the artichokes well.
- Adjust the seasoning at the end to balance saltiness, especially since marinated artichokes can add extra brine.
