A first course I love is creamy artichoke and speck pasta, I usually prepare it with bowties or tortiglioni, it’s creamy but without cream, light, tasty, and very good! You can serve this creamy pasta hot or cold as a summer salad maybe to take to the office! To make this pasta you can use either frozen or fresh artichokes. But now, enough talk, run to the kitchen and try the recipe!
Other recipes with artichokes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for creamy artichoke and speck pasta
- 10.5 oz bowties (or tortiglioni)
- 7 oz sliced speck
- 14 oz artichokes, cooked, boiled
- 8 oz cow's milk ricotta (lactose-free)
- 1 bunch chopped parsley
- 3 tbsps extra virgin olive oil
- to taste fine salt
Preparation of creamy artichoke and speck pasta
Put the water to boil, add salt and when it boils, pour in the pasta, then cut the speck into strips, place it in a non-stick pan with the oil and heat over low heat for a few minutes.
Add the boiled artichokes chopped with a knife to the speck, lightly salt, cook for 5 minutes on high heat stirring, then turn off.
With the heat off, add the ricotta to the pan, add 4-5 tablespoons of pasta cooking water and mix (always with the heat off!) well until you obtain a very creamy mixture.
Drain the pasta al dente, then pour it into the pan, turn on the stove on low heat and mix well, serve hot garnished with chopped parsley and voilà, enjoy your creamy artichoke and speck pasta!
