Monday, December 8, 2008
Lemon Pappardelle with Artichoke Hearts
Blister (Sarah) and I planned on making something elaborate and scrumptious on Saturday night (like really involved, from-scratch pizza) but ended up still on the couch in our dog walking clothes at 5:30 wondering what we could make out of what we already had in the house. Answer? Lemony Sprouted Wheat Pappardelle with Artichoke Hearts.
The pappardelle would have benefited from some fresh parsley but anything that wasn't already in the house didn't make it into Saturday night's 10-minute dinner party. Next time!
1 package pappardelle*
1 can artichoke hearts, sliced (ours were packed in water, but the marinated kind would be really good too)
2 large shallots or 1 small onion, sliced
3 cloves garlic, sliced
few pinches red pepper flakes
zest of one lemon
juice of half a lemon
1/4 cup white wine
Boil some heavily salted (think ocean) water for the pasta.
While the pappardelle is cooking saute the shallots, garlic, and red pepper in olive oil until they begin to caramelize.
Add the artichoke hearts, white wine, and lemon juice and saute while you're waiting for the pasta to cook.
Toss everything together for a minute then eat it!
*Fun fact: Wikipedia, whose reliability is beyond reproach, says "pappardelle" comes from the Italian verb “pappare,” to gobble up.