Artichoke and Mascarpone Pasta with Hazelnut Topping
This luscious artichoke, hazelnut, and mascarpone pasta will elevate your lunch game.
- 12 ounces fresh lasagna sheets
- 1 cup mascarpone
- ¾ cup blanched hazelnuts
- ¼ cup plus 3 tablespoons olive oil
- 1 lemon halved
- 1 pound baby artichokes
- 3 garlic cloves crushed
- 2 bay leaves
- 2 tablespoons finely chopped marjoram or oregano
- 1½ teaspoons Aleppo-style pepper
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- All-purpose flour
- Kosher salt
Chop the ends off of your artichokes. Remove the tough outer leaves to get down to the hearts. Fill a bowl with water and two lemon halves.
Chop the artichoke hearts into wedges and place in the wedges in the lemon water.
Preheat oven to 350 degrees.
Drain the wedges and place in a large pot with bay leaves, olive oil, garlic, salt, and enough water to cover.
Simmer for 8-10 minutes.
Toast hazelnuts for 10 minutes on a baking sheet.
In a bowl mix toasted hazelnuts, aleppo pepper, marjoram, and 3 tablespoons of olive oil. Season to taste with salt.
In another, smaller bowl, mix lemon juice, lemon zest, and mascarpone together.
Add the fresh lasagna sheets to a pot with 1/2 cup cooking liquid from the artichokes on low heat.
Now, stir in the mascarpone, hazelnut mix, and artichokes.
Mix together and let infuse for 2 minutes.
Serve and enjoy! 😀