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.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES

Steps:

• Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
• In the mean time.
• Heat oil in a large nonstick skillet over medium high heat.
• Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
• Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
• Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
• Top with remaining 1/4 cup cheese, if desired and parsley.
• Serve immediately.

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.