Artichoke Kalamata And Prosciutto Pasta Recipes

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
• Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
• Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

ARTICHOKE, KALAMATA AND PROSCIUTTO PASTA

Steps:

• Cook fettuccini noodles according to package directions. Drain and set aside.
• Prepare artichokes by removing (and discarding) tough outer leaves until tender yellow interior leaves are exposed. Cut off the stem and a 1/2-inch of the top. Slice each prepared artichoke into thin wedges and place in a bowl of acidulated water (2 quarts water with the juice of 1 lemon) to set aside.
• Heat oil in a large saute pan over medium-high heat. Drain artichokes well and add to pan. Cook for 2-3 minutes on each side until golden, then stir in Prosciutto, garlic and sage. Cook for 1-2 more minutes, add Lindsay Kalamata olives, lemon juice, parsley and red pepper flakes. Toss with cooked fettuccini. Season with salt if desired.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.