Barilla Spaghetti Pasta with Leeks, Artichokes and Potatoes
Barilla Spaghetti Pasta with Leeks, Artichokes and Potatoes
Crisp artichokes in a creamy parsley sauce, topped with Parmigiano Reggiano cheese
30 minutes total
- Artichokes
- Cheese
- Classic Blue Box
- Intermediate
- Lemon/Lemon Zest
- Long
- Parsley
- Vegetarian Recipes
- Veggies
Rustic in its simplicity, yet complex in flavour, this recipe by Chef Lorenzo Boni is a feast of high-quality ingredients. Twirl your fork around perfectly al dente Barilla Spaghetti pasta in a creamy parsley sauce, finished with sautéed artichokes, and a sprinkle of Parmigiano Reggiano cheese. Light and savoury, this elegant 30-minute recipe elevates any dinner to a special occasion!
Chef Lorenzo Boni Recipes
Ingredients
Serves 8
| 1 box | Barilla Spaghetti pasta |
| 4 tbsp | extra virgin olive oil |
| 1 | leek |
| 1 | medium russet potato |
| 3 large | artichokes |
| 1/2 cup | Parmigiano Reggiano cheese, grated |
| To taste | salt and black pepper |
| 1 small | bunch parsley |
| 2 tbsp | lemon juice |
| 1 cup | vegetable oil, for frying |
| 1 1/2 cup | water |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Step 1
Clean artichokes, wedge the hearts, and cover with water and lemon juice to prevent from getting dark. Chop the softer leaves and stems, reserving on the side.
Step 2
Clean and cut the leek into rondels, chop and reserve the darker leaves.
Step 3
Peel and dice 3/8 inch of a potato (save skin for later) and place in a pot with chopped leek and artichoke leftovers. Add water and bring to a boil, season with salt and pepper.
Step 4
When cooked through, add parsley stems, cook another minute, and process in a blender. Pass through a sieve and reserve on the side. The sauce should be fairly thick and smooth.
Step 5
In a separate skillet, sauté leek with 2 tbsp olive oil for 3 minutes, add artichokes, and sauté until slightly brown and cooked through, seasoning with salt and pepper. Set aside.
Step 6
Bring a pot of water to boil, cook Barilla Spaghetti pasta according to package directions, adding the potato skin (saved from earlier) to the water right away.
Step 7
Drain Barilla Spaghetti pasta, toss with veggies and 1/2 cup reserved cooking water. Serve on individual dishes lined with creamy sauce on the bottom and top with parsley and Parmigiano Reggiano.
Spaghetti
The most famous pasta shape in the world and the most popular shape in Italy; the name comes from the Italian word "spagh", which means "lengths of cord." Spaghetti is a classic and versatile cut that originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables or fish.
- Shape Long
- Cook time 10 mins
- Pack size 410 g
- Range Classic Blue Box
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