Tagliolini con Carciofi al Limone is a light, summery dish for this month’s Pasta Club add-on to complement the beautiful weather that is descending upon us! This simple dish depends highly on the quality of the ingredients. We've got you covered with fresh pasta, so make sure you find yourself some large fresh garlic, high quality olive oil (we recommend Teatro's own brand), and a ripe organic lemon.
300g ‘La Mano’ Tagliolini
50 ml High Quality Olive Oil
120g Marinated Artichokes
30g Garlic, sliced
5g Chili Flakes
1 Tbsp Italian Parsley Leaves, chiffonade
5 Mint Leaves, Torn
1 Lemon, Zest + Juice
Shaved Grana Padano
Bring a large pot of water to a boil for cooking your pasta, season with salt. While waiting for the water to come up, start preparing your ingredients. Peel and clean your garlic, then slice it as thin as you can. Think of that scene from Goodfellas where Paulie is slicing the garlic for the pasta sauce in prison...
Pour your olive oil into a skillet and start cooking out the garlic over low heat. If it’s sliced thin enough it will dissolve into the oil. Proceed to slice your artichokes in a similar manner, and add them to the pan and cook over low heat for 3-4 mins to soften them. Take your parsley, and roll it into a tight little bundle, and slice into a fine chiffonade. Add it to the oil mixture for 30 seconds, and take it off the heat. Add your chilli flakes.
Drop your Tagliolini into the seasoned water, and cook for 1-2 minutes. During this time, zest your lemon and set aside the zest for garnish. Cut your lemon in half, and add the juice of half the lemon to your sauce. Drain your cooked Tagliolini, and add it to the sauce, tossing to coat. Taste for seasoning, adding more lemon, chili or salt to taste. Plate and garnish with shaved Grana Padano, Lemon Zest, and Fresh Mint Leaves.