Artichoke and Mascarpone Pasta with Hazelnut Topping
This luscious artichoke, hazelnut, and mascarpone pasta will elevate your lunch game.
Ingredients
- 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
Instructions
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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.
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Chop the artichoke hearts into wedges and place in the wedges in the lemon water.
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Preheat oven to 350 degrees.
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Drain the wedges and place in a large pot with bay leaves, olive oil, garlic, salt, and enough water to cover.
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Simmer for 8-10 minutes.
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Toast hazelnuts for 10 minutes on a baking sheet.
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In a bowl mix toasted hazelnuts, aleppo pepper, marjoram, and 3 tablespoons of olive oil. Season to taste with salt.
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In another, smaller bowl, mix lemon juice, lemon zest, and mascarpone together.
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Add the fresh lasagna sheets to a pot with 1/2 cup cooking liquid from the artichokes on low heat.
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Now, stir in the mascarpone, hazelnut mix, and artichokes.
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Mix together and let infuse for 2 minutes.
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Serve and enjoy! 😀