Artichoke and Walnut Fusilli: A Rustic Delight
Imagine savoring the freshness of artichokes and the earthiness of walnuts in a dish that speaks the language of tradition and innovation. Today, I’ll guide you in discovering how to turn simple ingredients into a symphony of flavors with a pasta dish that will conquer your palate.
Do you remember when, as a child, I helped my grandmother clean the artichokes in the quiet kitchen, the scent of lemon mingling with the earthy aroma of the vegetables? That same magic comes to life every time I prepare this dish. The fusilli delicately wrap around the seasoning, creating that perfect balance of taste and texture.
The preparation is simple: the artichokes are gently sautéed and then pampered by a light broth until they become tender; then comes the crunchy embrace of chopped walnuts and grated pecorino, making each bite irresistibly creamy. And if you want to add that special touch, a handful of toasted pine nuts will make your dish shine with a surprising crispy note.
Let this recipe take you back in time while creating new unforgettable moments around your table!
Recipe Notes
- EASE: A classic recipe with a modern twist
- PROS: Delicate flavors and easy to make
- CONS: Requires a moderate to long cooking time
- PREPARATION: Simple and quick, with the optional twist of toasted pine nuts
- NUTRITIONAL NOTES: Approximately 550 calories per serving
Ingredients Notes for the Recipe
- Gemelli Pasta: perfect for holding the creamy sauce
- Artichokes: packed with fiber and antioxidants, they bring a unique flavor to the dish
- Lemon: prevents the artichokes from browning and adds a fresh twist to the dish
- Walnut Pieces: provide crunch and flavor to the dish
- Grated Pecorino Cheese: adds flavor and creaminess to the sauce
Nutritional Aspects
Let’s explore the nutritional benefits of Artichoke Fusilli, a delicious and healthy dish.
- Rich in fiber thanks to the artichokes, great for digestion.
- Packed with vitamin C from the lemon, for a strong immune system.
- Provides good fats from the walnut kernels, promoting heart health.
- Pecorino cheese offers calcium and protein, essential for bones and muscles.
- Extra virgin olive oil: a source of antioxidants and monounsaturated fats.
- Well-balanced dish: approximately 550 Kcal per serving, perfect in a varied diet.
- Low in simple sugars, suitable for maintaining stable blood glucose levels.
Recipe for Fusilli with Artichokes
Ingredients
- 320 g Fusilli
- 6 Artichokes
- 1 Lemon
- Garlic to taste
- 10 Walnut Kernels
- Pecorino Cheese Grated to taste
- Parsley to taste
- 3 tablespoons Olive Oil
- 1/2 glass Vegetable Broth
- Salt and Pepper to taste
Instructions
- Start by cleaning the artichokes, cut them into wedges, and soak them in a bowl with water and lemon juice to prevent them from turning brown.
- In a large pan, sauté two cloves of garlic in olive oil until golden brown, then remove them.
- Add the drained artichokes to the pan and let them infuse for about 5 minutes.
- Pour the vegetable broth over the artichokes, cover, and let cook for 20 minutes over medium-low heat; season with salt and pepper to taste.
- Meanwhile, finely chop the walnut kernels and some fresh parsley.
- When the artichokes are tender, turn off the heat and mix in the chopped walnuts and parsley in the pan.
- Cook the fusilli in plenty of salted water following the cooking times on the package to achieve an al dente pasta.
- Drain the pasta and transfer it to the pan with the artichoke seasoning, stirring over high heat for a few minutes along with the grated pecorino until you get a creamy mixture.
- Serve immediately while hot.
Notes
Variations of Artichoke Fusilli Recipe
Add crispy bacon for a salty and savory kick.
- Use grana padano cheese instead of pecorino for a milder flavor.
- Swap the pine nuts with chopped almonds for a crunchy variation.
- Include halved cherry tomatoes for a touch of freshness.
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Frequently Asked Questions about the Recipe
If you’re wondering how to make Artichoke Fusilli, here are the answers to some common questions!
How can I prevent the artichokes from turning brown during preparation?
Soak the sliced artichokes in water with lemon juice.
How can I make the recipe more crispy and aromatic?
Toast some pine nuts in a pan and sprinkle them over the fusilli before serving.
Can I substitute pecorino cheese with another type of cheese?
Yes, you can replace pecorino with grana or parmesan cheese according to your preference.
How long should I cook the artichokes in the vegetable broth?
Let the artichokes cook in the broth for about 20 minutes over medium-low heat.
How can I make the recipe lighter in terms of calories?
You can reduce the amount of cheese and olive oil to make it lighter.
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