AL BRONZO® FUSILLONI WITH ARTICHOKE AND LEMON

INGREDIENTS

• 1 lbs Barilla Al Bronzo® Fusilloni
• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter
• 2 shallots, finely minced
• 3 cloves garlic, minced
• 1/4 cup pine nuts
• 12 oz marinated artichoke hearts, drained and chopped (reserve a few whole hearts for garnish)
• 1/4 tsp crushed red pepper flakes
• 2 tsp fresh thyme leaves
• 1/2 cup dry white wine (Pinot Grigio or Verdicchio)
• 1 cup heavy cream
• 1 lemon, zested
• 1/2 cup lemon juice
• 1/2 cup Parmigiano Reggiano cheese, grated
• Salt and pepper to taste

PREPARATION

1. 1.In a large sauté pan, heat olive oil and butter over medium heat. Add shallots and cook until translucent, 3–4 minutes. Stir in garlic and pine nuts and cook another 30 seconds until fragrant.
2. 2.Add chopped artichokes and cook for 2–3 minutes, letting them get slightly golden. Season with salt, pepper, thyme, and red pepper flakes.
3. 3.Pour in the white wine and stir, scraping up any bits. Let it reduce by half—about 3–4 minutes.
4. 4.Lower heat to medium-low. Add the heavy cream and lemon zest, stirring gently. Simmer for 5–6 minutes until slightly thickened. Stir in lemon juice and half the Parmigiano-Reggiano cheese.
5. 5.Meanwhile, cook fusilloni according to package directions in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
6. 6.Add the pasta to the sauce, tossing well. Add a bit of pasta water as needed to coat everything luxuriously. Finish with remaining cheese, and taste for salt, lemon, or extra thyme.
7. 7.Plate and top with reserved whole artichoke hearts, toasted pine nuts, parsley, and a final flourish of lemon zest and shaved Parmigiano-Reggiano cheese.