Barilla® Pipette with Artichokes and Bacon
Barilla® Pipette with Artichokes and Bacon
40 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Lemon
- Pork/Sausage
- Short
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Pipette pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Pipette pasta |
| 6 | Artichokes |
| 3 | Tablespoons lemon juice |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Clove garlic, crushed |
| 1 | Cup bacon, diced |
| 1/2 | Cup onion, chopped |
| 1 | Cup Parmigiano Reggiano cheese, grated |
| 2 | Tablespoons butter |
| To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Remove the tough outer leaves of the artichokes and cut in half lengthwise. Discard the choke. Cut into sticks and set aside in water and lemon juice to prevent discoloration.
Step 2
Heat 2 tablespoons of oil in a pan over medium heat and sauté peeled garlic, crushed with a knife, and drained artichokes. Cook for 5 or 6 minutes, stirring occasionally. Season with salt, remove artichokes from the pan and set aside in a bowl.
Step 3
In the same pan, sauté diced bacon, stirring occasionally, and season with salt and pepper. Return artichokes to the pan and cook for 2 or 3 minutes.
Step 4
Boil pasta in plenty of salted water according to package directions. Drain and sauté with the prepared sauce.
Step 5
Stir in cheese and butter, combine and serve warm.
Pipette
Pipette, meaning “little pipe” in Italian, is commonly found in the pasta dishes of Campania and Liguria. However, pipe-shaped pasta can be found throughout the various regions of Italy.
Barilla® Pipette is made with non-GMO ingredients. For more information, please read our position.
- Shape Pipette
- Cook time 8–9 mins
- Pack size 16 oz.
- Range Classic Blue Box