This corzetti pasta dish is a delicious combination of artichokes, turmeric and walnuts. You can serve it both warm and at room temperature, as a pasta salad.
Corzetti pasta with artichokes, turmeric and walnuts
Ingredients (serves 4):
For the sauce:
1 organic lemons
1 tsp ground turmeric
1 garlic clove
extra virgin olive oil
Start by preparing the dough: you can use this recipe and omit the eggs for a vegan alternative.
Clean the artichokes by removing the tough outer leaves and most of the stalk. Now cut the artichokes in half lengthways, so you can reach the heart and remove the inner hairy choke. Remember to rub the hearts of the artichokes with some lemon juice (this will prevent the artichoke from discoloring) and then slice them into thin slices. Place the slices in lemony water so that they don’t discolor while you’re preparing the other ingredients.
Heat a pan with extra virgin olive oil, then add the smashed garlic and cook over medium heat until fragrant but not browned. Now add the artichoke slices and sautè for about 10 minutes, stirring frequently, until they’re softened but still firm. Add the ground turmeric, and salt and pepper to taste.
When the pasta is cooked al dente, drain it and sauté it in the pan with the artichokes. Serve it with a drizzle of extra virgin olive oil and raw walnuts on top.