Lemon Artichoke Pasta
The leeks, shallots and artichokes are slowly simmered and combined with fresh lemon juice to create a bright and citrusy pasta dish perfect for a weeknight meal. The sweet leeks pair well with the buttery artichoke hearts and the citrus to highlight the Mediterranean flavors of this dish.
This pasta goes well with roasted chicken for a complete meal or can be served alone for a vegetarian dinner.
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large leek, white parts only, diced
2 medium shallots, diced
1 (12-ounce) jar artichoke hearts packed in water, drained and chopped
3 cloves garlic, chopped
1 cup chardonnay
1½ cups chicken stock
½ teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
¾ pound cavatelli pasta
½ cup freshly grated Parmesan cheese
1 tablespoon chopped flat-leaf parsley, for garnish
Heat a large saucepot over medium heat, add the oil and heat through. Add the butter and allow to melt, then add the leeks and shallots, stirring occasionally until soft and opaque, about 5 minutes. Add the artichokes and garlic and stir for an additional minute.
Add the chardonnay and bring to a simmer and let reduce by half, about 4 minutes. Add the chicken stock, thyme and oregano and simmer over medium-low heat until the sauce comes together and reduces by about half, about 15 minutes. Add the lemon zest and lemon juice then season to taste with salt and pepper.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Add the sauce and stir to combine.
Divide the pasta among warmed pasta bowls and top with cheese and parsley.