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Creamy pasta with artichoke hearts and Parmesan
Preparation
15 min
Cooking time
45 min
Servings
4
Ingredients
- 50 ml (1 heaping tbsp) butter
- 90 ml (6 tbsp) all-purpose flour
- 30 ml (2 tbsp) French shallots, thinly sliced
- 2 garlic cloves, chopped
- 300 ml (1 1/4 cups) white wine
- 500 ml (2 cups) chicken broth
- 250 ml (1 cup) 35% cooking cream
- Salt and freshly ground black pepper
- 250 ml (1 cup) Parmigiano Reggiano, grated
- 125 ml (1/2 cup) bacon, diced
- 15 ml (1 tbsp) olive oil
- 1 red pepper, cut into 2 cm (3/4 in.) dice
- 1 yellow pepper, cut into 2 cm (3/4 in.) dice
- 375 ml (1 1/2 cups) artichoke hearts, quartered
- 1 package, 450 g (1 lb) of farfalle, cooked according to package instructions
- 60 ml (1/4 cup) green onion, thinly sliced
Preparation
- In a saucepan, heat the butter over medium heat. With a whisk, gradually add the flour to make a roux.
- Cook for another minute, stirring continuously. Remove from the heat and set aside.
- In another saucepan, heat the shallot, garlic and white wine over medium heat.
- Reduce liquid to 3/4.
- Add the broth and cream.
- Return to a boil and gradually whisk in the roux. Cook until desired consistency is reached.
- Season with salt and pepper.
- Add the Parmigiano.
- Set aside and keep warm.
- In a large Dutch oven, brown the bacon over medium-high heat.
- Drain on paper towels and set aside.
- Add the olive oil to the Dutch oven.
- Sweat the peppers for 2 to 3 minutes, without browning.
- Add the artichoke hearts and cook for 1 to 2 more minutes, stirring gently so they don't break apart. Strain the sauce through a sieve above the Dutch oven. Add the pasta and cook for 1 to 2 minutes, until the pasta is heated up.
- Divide among serving plates.
- Garnish with bacon and green onion.
- Serve hot.
