Pappardelle with Artichokes and Sage
Editor's Note: Pasta recipes can tend to be pretty heavy, but not this Pappardelle with Artichokes and Sage. Tossed in olive oil, this light pasta recipe is easy and quick to make - it cooks up in less than 30 minutes. Artichokes, sage, and lemon juice combine to infuse this recipe with tart and tangy flavor. It's great for date night or a family dinner! Italian recipes don't have to be complicated, and boxed pasta doesn't have to be boring. When you combine pappardelle pasta with this artichoke recipe, it becomes a delicious Italian meal that anyone would love.
As simple and delicious as can be. If at all possible, use the Cipriani brand of pappardelle, which is packaged in a swish-looking, dark blue box and available online.
OccasionCooking for a date
Recipe CourseAppetizer, Main Course
Dietary ConsiderationEgg-free, Halal, Kosher, Low Cholesterol, Low Saturated Fat, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealBrunch, Dinner, Lunch
Taste and TextureChewy, Garlicky, Herby, Savory, Tangy
Type of DishPasta
- 8 small artichokes
- Juice of 1 small lemon
- 2 to 3 tablespoons extra virgin olive oil
- 2 garlic cloves, peeled and thinly sliced
- 6 or 7 sage leaves, roughly chopped
- Freshly ground pepper
- 5 ounces pappardelle
- Freshly grated Parmesan cheese
Trim the outer leaves from the artichokes, slice off their tops, and then slice thinly, discarding any choke. Immediately toss with the lemon juice.
In a nonstick skillet, heat 2 tablespoons of the olive oil and gently fry the sliced artichokes until beginning to take on a pale golden color. Add the garlic and sage and cook for a few more minutes until the garlic is lightly colored too. Season well and keep warm.
Cook the pappardelle in a large pan of lightly salted boiling water until al dente. Place a serving bowl in the sink and suspend a colander over it. Tip the pasta into the colander to drain; the boiling water will warm the bowl. Lift the colander, discard the water, and tip the pasta into the bowl.
Toss the pasta with a little more olive oil. Add the artichokes and mix together. Serve on hot plates and hand around some Parmesan at table.
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2009 Simon Hopkinson