Burdock, Artichokes and Peas Pasta
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 lb spaghetti (I use whole wheat)
- 1 burdock root, julienned (approximately 8 to 10-inches in length or ~ 2 cups, peel if desired, but I do not)
- water, to soak burdock
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 4 garlic cloves, finely chopped
- 1 lemon, zest of
- 1⁄2 cup marinated artichoke hearts, chopped
- 2 cups frozen peas
- 1⁄4 cup fresh basil
- 1⁄2 cup chicken broth or 1/2 cup vegetable broth
- 3 tablespoons butter
- crushed red pepper flakes, to taste
- balsamic vinegar, to taste
- salt and pepper, to taste
- pecorino romano cheese, to serve
directions
- Soak julienned burdock in enough water to cover plus 1-2 tsp balsamic vinegar for at least 30 minutes.
- Cook and strain pasta.
- Drain the burdock.
- Heat a large frying pan over medium-high heat and sauté shallots, garlic, lemon zest and burdock in the olive oil until shallots and garlic are softened and lightly golden.
- Add artichoke hearts, peas, basil and butter and continue to cook for about 5 more minutes.
- Add broth and a splash of balsamic vinegar and cook at a quick simmer until sauce is slightly thickened, about 5 more minutes.
- Add salt, pepper and pepper flakes to taste.
- Combine with pasta in a large bowl or pot or serve over pasta.
- Serve with a little more balsamic vinegar if desired and pecorino-romano cheese.
- For vegetarian do NOT use chicken broth.
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RECIPE SUBMITTED BY
Roosie
San Francisco, CA