After a week of guest posting, here I am back with you guys from this screen. It was fun posting from Sofie’s and Chef Dennis‘ pages: I loved working with them and I loved meeting new readers!
So now back on this screens I will present you with a simple recipe: pasta with artichokes and goat cheese.
I’ve realized I haven’t published a pasta recipe in a while. What am I thinking! I am Italian after all! I should be posting basically only pasta, shouldn’t I? No seriously, on this blog I seem to be living on little else than bread lately. It is true that I have cut down on meat quite a lot, but still I’m eating stuff with my bread. Some of it is some form of roasted veggie, some of it is legumes, some of it is meat and then of course there is the beloved pasta.
So here I give you a simple pasta recipe to start the week right.
Pasta with artichokes and goat cheese
- 7 oz. linguine
- 1 cup frozen artichokes hearts
- 3 oz. prosciutto possibly in one piece
- 2 tbsp. goat cheese
- olive oil
- Fill a large pot with water and put it in the stove to boil.
- Meanwhile, dice the prosciutto and cook it in a pan with a bit of oil. The amount of oil depends on how lean the prosciutto is. If it is very fatty, you can do entirely without oil.
- When the prosciutto has rendered most of the fat, add the artichokes and a bit of water. Let them cook until completely thawed.
- At this point the water should have come to a boil. Salt it and cook the pasta al dente.
- Add the goat cheese to the artichokes and loosen it up with a bit of water from the pasta.
- Drain the cooked pasta and dress it with the goat cheese and artichokes sauce.
- Serve with hot with a sprinkle of grated pepper