Creamy pasta with Certosa spreadable cheese and artichokes, a simple and flavorful dish. Do you love artichokes and artichoke recipes? Then try this creamy pasta with artichokes and Galbani Certosa and you’ll see how delicious it is! You may not know it, but I grew up with Galbani Certosa—my mother always bought it and we spread it everywhere, but never, I mean never, did my mother try it on pasta. I, on the other hand, have made many first courses with this super creamy cheese and one of my favorites is linguine with sautéed artichokes and Certosa, which I sometimes enrich with browned pancetta. A few days ago my sister came to visit; she knows that if she wants to bring me appreciated “flowers,” artichokes never fail, and knowing my passion for this vegetable she brought me some! My sister stayed for lunch and since there were artichokes and Certosa certainly never missing in my house, I prepared this delicious creamy dish you see in the photo. Are you hungry? Would you like to try it too? Let’s go to the kitchen—I’m sure you will also love the goodness of linguine with artichokes and Certosa cheese, but before we get cooking I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients to make creamy pasta with artichokes
- 14 oz pasta
- 1 1/2 cups Certosa Galbani
- 1 spring onion
- 3 artichoke hearts (fresh)
- to taste extra virgin olive oil
- 6 tbsp grated Grana Padano (or Parmesan)
- to taste parsley
- 3.5 oz pancetta (optional)
Tools
- Skillet
- Pot
Steps to make pasta with Certosa and artichokes
Put the water on to boil for the pasta. Clean and chop the spring onion, trim the artichokes removing the outer leaves and the toughest part of the stem, cut them in half and remove the choke, then slice them thinly. Sauté the spring onion over low heat, add the artichokes, season with salt, let them flavor briefly over higher heat, add pepper, then lower the heat, cover and continue cooking for about ten minutes. The hearts should soften but still remain substantial.
When the pasta is cooked, drain it while still fairly al dente, transfer it to the skillet with the cooked artichoke hearts, pour a little of the cooking water, add the Certosa torn into small flakes and a handful of grated cheese. Toss, stirring until the Certosa has coated all the pasta in a delicious creamy sauce, add some chopped parsley and serve immediately.
This is a completely vegetarian version of pasta with artichokes and Certosa, but if you want to add an extra touch of flavor, in a small pan brown the pancetta, then add it to the pasta along with the rest of the sauce.
Prepare only the amount of pasta you intend to eat; any leftovers should be stored in the fridge for a maximum of 24 hours and should be sautéed in a pan for a few minutes with a little water before eating.
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