Spring Marinated Artichoke Pasta
Preparation Time: 20 min
Cooking Time: 20 min
Serves 2-4
INGREDIENTS
For the vinaigrette: - 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp dijon mustard
- 2 tbsp reserved artichoke marinade from Reese Marinated Artichokes
- 1 tbsp white wine vinegar
- Juice of one lemon
- 1/4 cup olive oil
- 8 oz penne pasta
- 3 tbsp olive oil
- 1 1/2 leeks, thinly sliced (about 1 1/4 cup)
- 3 cloves garlic, thinly sliced
- 1/4 cup white wine
- Zest of one lemon
- 2 (7.5 oz) jars Reese Marinated Artichokes, drained, liquid reserved
- 2 tbsp fresh dill, chopped
- 1 tbsp unsalted butter
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 cup arugula
DESCRIPTION
Springtime is in full blossom! And what better way to celebrate it than with a Spring Pasta with Non-GMO Project Verified and Fairtrade Reese Marinated Artichokes? All you need are chives, parsley, and mint for a pack color and our Marinated Artichokes for that punch and savory flavor!
DIRECTIONS
1. To make the vinaigrette, whisk together salt, pepper, dijon mustard, and reserved artichoke marinade in a measuring cup. Add the white wine vinegar and the lemon juice, then stream in the olive oil, while whisking continually until emulsified. Set aside.
2. Cook pasta according to package instructions. Drain, and set aside.
3. Heat 3 tbsp of olive oil in a large sauté pan set over medium heat. Add the thinly sliced leeks and 1/2 tsp kosher salt and cook, stirring frequently, for about 5 minutes, until the leeks are softened and bright green in color.
4. Add the garlic and lemon zest and cook for 2 more minutes until fragrant. Stir in the white wine and drained artichokes. Cook for 1-2 minutes, until wine has evaporated and then add the butter remaining 1 tsp of salt.
5. Add the pasta to the sauté pan and toss everything to coat. Stir in the arugula and half of the vinaigrette. Stir once more and then serve, topped with black pepper and fresh dill.
Recipe Creator: Anna
2. Cook pasta according to package instructions. Drain, and set aside.
3. Heat 3 tbsp of olive oil in a large sauté pan set over medium heat. Add the thinly sliced leeks and 1/2 tsp kosher salt and cook, stirring frequently, for about 5 minutes, until the leeks are softened and bright green in color.
4. Add the garlic and lemon zest and cook for 2 more minutes until fragrant. Stir in the white wine and drained artichokes. Cook for 1-2 minutes, until wine has evaporated and then add the butter remaining 1 tsp of salt.
5. Add the pasta to the sauté pan and toss everything to coat. Stir in the arugula and half of the vinaigrette. Stir once more and then serve, topped with black pepper and fresh dill.
Recipe Creator: Anna