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🍽️ Oven-roasted Artichoke Farfalle with Toasted Walnuts

805 kcal · 30 min · 4 servings

Oven-roasted Artichoke Farfalle with Toasted Walnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
  2. 2. Drain the artichoke hearts in a colander and let them drip dry.
  3. 3. Wash the lemon thoroughly.
  4. 4. Finely grate about one teaspoon of lemon zest.
  5. 5. Cut the lemon in half and squeeze out the juice.
  6. 6. Place the drained artichoke hearts into a large bowl.
  7. 7. Add the lemon zest.
  8. 8. Add the Aglio e Olio seasoning.
  9. 9. Season with a pinch of salt.
  10. 10. Pour in two tablespoons of olive oil.
  11. 11. Mix all ingredients in the bowl thoroughly.
  12. 12. Line a baking tray with baking paper.
  13. 13. Spread the marinated artichokes evenly on the tray.
  14. 14. Place the tray into the preheated oven.
  15. 15. Bake the artichokes for about 20 minutes until golden brown.
  16. 16. Turn the vegetables occasionally during the baking time.
  17. 17. Pour about five liters of water into a large pot.
  18. 18. Salt the water generously.
  19. 19. Cover the pot and bring the water to a boil.
  20. 20. Add the farfalle pasta to the boiling water.
  21. 21. Cook the pasta on medium heat for about 10 minutes until al dente.
  22. 22. Drain the pasta in a colander.
  23. 23. Reserve about one cup of the pasta cooking water.
  24. 24. Chop the walnuts coarsely.
  25. 25. Heat a frying pan over medium heat.
  26. 26. Melt the butter in the pan.
  27. 27. Add the chopped walnuts to the melted butter.
  28. 28. Season the walnuts with a little salt.
  29. 29. Toast the walnuts for 2 to 3 minutes until golden brown.
  30. 30. Remove the pan from the heat.
  31. 31. Transfer the toasted walnuts along with the butter into a separate bowl.
  32. 32. Wash the basil thoroughly.
  33. 33. Shake the basil dry.
  34. 34. Pluck the basil leaves from the stems.
  35. 35. Chop the leaves coarsely.
  36. 36. Drain the mozzarella.
  37. 37. Tear the mozzarella into coarse pieces by hand.
  38. 38. Take the artichokes out of the oven.
  39. 39. Add the artichokes to the pot with the drained pasta.
  40. 40. Add the butter-walnut mixture.
  41. 41. Mix everything well together.
  42. 42. Add some of the reserved pasta water if needed to loosen the sauce.
  43. 43. Season the pasta with salt and pepper to taste.
  44. 44. Plate the artichoke pasta onto the serving dishes.
  45. 45. Sprinkle the pasta with the torn mozzarella.
  46. 46. Garnish the dishes with the chopped basil.
  47. 47. Serve the pasta immediately while hot.

Nutrition per serving