Asparagus and Artichoke Heart Pasta
Light and quick spring pasta combining fresh asparagus and tender artichokes in a vibrant lemon-infused olive oil sauce. Perfect for warm weather dinners.
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Cooking tools:
- Grapefruit spoon
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Colander
- Measuring cup
- Serving platter
Ingredients
- 4-6 small artichokes
- extra virgin olive oil
- 1-2 cloves fresh garlic, thinly sliced
- generous pinch red pepper flakes
- 2-3 shallots, finely minced
- sea salt
- grated zest of 1 lemon
- ½ cup white wine
- 6-8 stems asparagus, ends snapped, cut into 1-inch pieces
- 8 ounces orecchiette
- ½ red bell pepper, roasted over an open flame, peeled seeded, sliced into ribbons
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