The Recipe Room

I find myself eating quite a lot of pasta in the spring and summer. All of the different shapes, flavours and textures seem to complement simply cooked green vegetables really well. Artichoke Heart Linguine is a well-established favourite of mine. It’s such a quick and simple vegetarian meal to throw together, so it’s great for nights when you want to be a bit creative, but don’t have much time!  Here’s another great pasta dish to try sometime too…sprout, chestnut and thyme tagliatelle.

Artichokes come into season in June and stay with us throughout the summer. They are a wonderful vegetable but can be a challenge to cook well. Because of this, my recipe uses artichokes that have already been marinated and softened for you, in herbs and oil. You’ll find these in most supermarkets in little glass jars; and they really are wonderful. If you prefer to cook, marinate and store your own artichokes, there are plenty of references on how to do that on the internet. I use fresh herbs and lime juice in this recipe to really bring out the flavours of the dish. Serve with a glass of chilled Chianti.

 

Tags: Artichoke Heart Linguine, artichokes, garlic, June, limes, linguine, parmesan, parsley, pasta, pine kernels, seasonal food, thyme, vegetarian

This entry was posted on Monday, 25 June, 2012 at 8:53 pm by Toni Simpson and is filed under Less than 30 minutes, Main Courses, Meal for 2 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.