Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
James Martin’s Northern Pasta Casarecce with Artichoke and Lemon
James Martin's version, with violet artichokes sliced thin and cooked in butter and white wine. Two lemons' worth of juice and zest keeps it sharp.
admin
Feeds: 2
15 minutes
Ingredients
- 200g Northern Pasta Casarecce
-
1 shallot, peeled and sliced
-
1 red chilli, diced
-
1 small bunch of parsley, chopped
-
2 lemons, juice and zest
-
Salt and pepper
-
Parmesan
-
25g butter
-
2 violet artichoke, trimmed and sliced
-
50ml white wine
-
2 cloves garlic, peeled and crushed
Casarecce
From: £4.95
Method
1
Bring a large pan of salted water to the boil, Add the Northern Pasta Casarecce and cook for 7 minutes or until al dente.
2
Melt the butter in a large fry pan.
3
Add the artichokes, wine, garlic and shallot.
4
Place the lid on and cook for 2-3 minutes.
5
Add the Casarecce to the sauce with some of the pasta water.
6
Season, then finish with the lemon juice, zest, parsley and chilli.
7
Grate over the parmesan to serve.
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
