Tuesday, February 3, 2009

Farfalle with marinated artichokes

Ingredients (serves 4)
* 400g farfalle (bowtie) pasta
* 1 tbs olive oil
* 200g artichokes marinated in olive oil, roughly chopped, 2 tbs oil reserved
* 125g pancetta, roughly chopped
* 1 small onion, finely chopped
* 2 garlic cloves, crushed
* 1/2 tsp dried chilli flakes
* Grated zest and juice of 1 lemon
* 2 tbs chopped flat-leaf parsley
* 1/2 cup grated parmesan, plus extra to serve (optional)

1. Cook the pasta in a pan of boiling salted water until al dente, then drain. Toss the pasta with the olive oil.
2. Meanwhile, heat reserved oil in a deep frypan over medium heat. Add pancetta and cook, stirring, for 2 minutes or until it starts to crisp. Add onion and cook for a further minute or until softened. Add garlic and chilli flakes and cook, stirring, for 2-3 minutes. Add artichokes, lemon zest and juice, then season well with salt and pepper, and stir to combine.
3. Add the pasta and heat through. Stir in the parsley and parmesan. Divide pasta among bowls and serve topped with extra parmesan, if desired.

Notes & tips
* This recipe is inspired by Sydney chef Neil Perry.

delicious. - Page 88
Recipe by Valli Little


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