Spaghetti with Garlic, Artichokes, and Walnuts

Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The pasta is enrobed in a rich sauce of crunchy walnuts and bright lemon notes for a balanced acidity, while grated cheese adds a layer of depth and refined saltiness.

Prep: 10 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1Add the garlic and oil and fry on low heat, stirring occasionally, until the garlic changes its colour to light gold, about 6 to 9 minutes to a pot with a diameter of 25 cm and mix until evenly combined.
2Remove from the hob, add the fennel seeds and hot pepper flakes and stir until the smell is released, about 30 seconds.
3Add the artichokes and keep aside.
4In a pot of boiling salted water, cook the pasta, stirring frequently, until it is al dente.
5Reserve 1 cup of the cooking water, then strain the pasta and return it to the pot.
6Scrape the artichoke oil and garlic into the pasta, then add cheese, nuts, lemon juice and half a cup of the cooking water we saved.
7Mix until the pasta is well coated with oil and there is no water at the bottom of the pot, and adjust with more water as needed.
8Season with salt and pepper to taste.
9Transfer to a serving dish and sprinkle with parsley and additional cheese.

Ingredients

6 medium garlic cloves, minced
60 ml extra-virgin olive oil
1 1/2 teaspoons fennel seeds, coarsely ground
1/4 teaspoon red pepper flakes
1 tin (400 g) artichoke hearts, drained and chopped
450 g gluten-free spaghetti
Coarse salt and freshly ground black pepper to taste
28 g grated cheese
120 ml toasted walnuts, chopped
1 tablespoon fresh lemon juice

Nutrition

Calories: 69
Protein: 2.8g
Carbs: 11g

Chef tips

Try replacing artichokes with green olives for a different taste. Add more red pepper flakes for extra spice.

Culinary reasoning

Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The pasta is enrobed in a rich sauce of crunchy walnuts and bright lemon notes for a balanced acidity, while grated cheese adds a layer of depth and refined saltiness.

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2 tablespoons chopped parsley

Nutrition

Calories: 69
Protein: 2.8g
Carbs: 11g

Chef tips

Try replacing artichokes with green olives for a different taste. Add more red pepper flakes for extra spice.