- 2-1/2 teaspoons salt, divided
- 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
- 4 cups uncooked bow tie pasta (about 12 ounces)
- 3 tablespoons olive oil, divided
- 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
- 2 garlic cloves, minced
- 1 cup crumbled goat cheese
- 2 tablespoons minced fresh parsley
- 1 tablespoon grated lemon peel
- 2 to 3 tablespoons lemon juice
- 1/3 cup grated Parmesan cheese
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
- In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta.
- Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese. Yield: 6 servings.
Reviews forArtichoke & Lemon Pasta
"Thanks Peter! Really enjoyed your recipe and story. Used 12 Oz of pasta though that was more than 4 cups. Only thing extra added was some fresh cracked pepper. Perfection!"
"I was pleasantly surprised how good this was, especially after seeing the lack of liquids. I used feta instead of goat cheese."
"This was so Yummy!! Made it for some family stopping by and it was a hit. I would definitely make it for a dinner party."
"Really delicious, nice and cheesy. Great way to use up asparagus when it is coming up fast and furious. Goes well with white wine."
"When I saw this recipe in the magazine I thought it sounded delicious, but the result was even more delicious than I expected! To simplify the cooking process, I just added the chopped asparagus to the boiling pasta during the last 2.5 minutes on the timer. I didn't have goat cheese on hand, so I used a blend of 3/4 cup parm and 1/4 cup shredded moz. I keep diced grilled chicken in my freezer, so I added a container of that which made the pasta more filling. My kids loved this dish!"
"Delicious, delicious, delicious. This recipe was a perfect balance of citrus with the cheeses, asparagus and artichoke hearts. We fried up some italian sausages to have on the side."
"Absolutely delicious! I used marinated artichoke hearts since that was what I had on hand--drained and rinsed them and used some of the marinade instead of oil. Did not add goat cheese (not a family favorite) but added jumbo shrimp. Next time I will try adding chicken--love one reviewers idea of seasoning chicken (or shrimp) with lemon pepper."
"This was a delicious pasta. I agree with some of the reviews on adding chicken. I also thought chicken would have been a great addition. In place of the goat cheese, I used crumbled feta flavored with peppercorn, and added a little cayenne pepper (1/8 tsp.) for a hint of spiciness. Just delicious! My husband took the leftovers to work and enjoyed a delicious meal twice!"