A main course that I love is creamy artichokes and speck pasta, usually prepared with bow-tie pasta or tortiglioni. It’s a creamy dish but without cream, light, tasty, and very good! This creamy dish can be served either hot or cold as a summer salad, perhaps to take to the office! You can use either frozen or fresh artichokes to make this pasta. But enough chit-chat, head to the kitchen and try the recipe!
Other artichoke recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Artichokes and Speck Pasta
- 10 oz bow-tie pasta (or tortiglioni)
- 7 oz speck slices
- 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 Artichokes and Speck Pasta
Put the water to boil, add the salt, and when it boils, pour in the pasta, then cut the speck into strips, put 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 on high heat for 5 minutes while stirring, then turn off the heat.
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 get a very creamy mixture.
Drain the pasta al dente, then pour it into the pan, turn on the stove to low heat, and mix well. Serve hot garnished with chopped parsley. Voilà, enjoy the creamy artichokes and speck pasta!
