Silky mascarpone and Parmigiano sauce, tender marinated artichokes, and a bright lemon finish, all clinging to the spirals of fusilli.
BUY THE CREAMY ARTICHOKE FUSILLI BUNDLE
Servings: 4
Ingredients
500 grams Colavita fusilli
280 grams Polli artichokes, drained and quartered
2 tablespoons Colavita 100% extra virgin olive oil
2 garlic cloves, finely sliced
60 millilitres dry Pasqua Pinot Grigio white wine
125 grams mascarpone
60 grams Parmigiano Reggiano, finely grated, plus extra to serve
150 milliliters starchy pasta water, reserved
1 lemon, zested and juiced
1 teaspoons fine sea salt, plus more for pasta water
0.5 teaspoons freshly ground black pepper
1 pinch chilli flakes (optional)
15 grams fresh basil or flat-leaf parsley, torn
30 grams toasted pine nuts (optional)
Steps
- Boil the pasta: Bring a large pot of generously salted water to a boil. Cook 400 grams dried fusilli (bronze-cut if possible) until 10 minutes short of the packet time so it finishes in the sauce. Before draining, scoop out 150 milliliters starchy pasta water, reserved of the starchy water.
- Sear the artichokes: While the pasta cooks, heat 2 tablespoons extra virgin olive oil in a large, wide pan over medium-high heat. Add 280 grams Polli artichokes, drained and cook until golden at the edges, then push them to the side.
- Build the base: Lower the heat to medium. Add 2 garlic cloves, finely sliced and 1 pinch chilli flakes (optional) and stir for 2 minutes until fragrant but not browned. Pour in 60 milliliters dry white wine and let it bubble until nearly evaporated.
- Make it creamy: Reduce the heat to low. Stir in 125 grams mascarpone and half of the reserved pasta water until smooth and glossy. Add the 60 grams Parmigiano Reggiano, finely grated, plus extra to serve, the lemon zest, 1 teaspoon fine sea salt, plus more for pasta water and 0.5 teaspoons freshly ground black pepper.
- Toss and finish: Add the fusilli to the pan and toss over low heat for 1 minute, loosening with more pasta water until the sauce coats every spiral. Finish with a squeeze of the 1 lemon, zested and juiced juice.
- Serve: Plate straight away. Top with 15 grams fresh basil or flat-leaf parsley, torn, 30 grams toasted pine nuts (optional) and extra Parmigiano. Finish with a drizzle of Colavita olive oil.
