This is a recipe that calls for things that I have on hand – my favorite kind of recipe. After making it, it is also very easy and quick to make, perfect for the weeknight when you want to make something creamy and homey, but without a lot of fuss. I guess that’s the basis of the kind of cooking I like to do on the weeknights, now, weekends – that’s another story entirely. But for a Wednesday night this was very very good. If you don’t have fusilli on hand, which I didn’t, use any pasta that will hold the sauce better, such as rotini or a ridged pasta like mezzo penne.
Fusilli with Artichoke Hearts and Parmesan Cream
SERVINGS: 4 – 6
- 2 1/2 cups canned, drained artichoke hearts (two 14-ounce cans), rinsed and cut into halves or quarters
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 3/4 pound fusilli
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chopped chives, scallion tops, or parsley
- 1 cup heavy cream
In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.
In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.
Source: Food & Wine
21 Jan 2015
Bench Notes: I used two cans of baby artichoke hearts and halved them after rinsing very well and dried them on paper towels. Also used mezze penne because didn’t have enough fusilli, it worked okay, but will use fusilli next time. Used half and half and heavy cream which means it took a little longer to get the sauce to thicken, but it was a lovely cream sauce when it was finished. Added a little lemon zest to serve. Might add a little lemon juice next time and extra black pepper.
This was quick and easy and very tasty. Can’t wait to try it left over for lunch.