Looking for the perfect pasta recipe for this summer? Look no further! This recipe is delicious and it isn’t too heavy. It’s vegetarian and light on the dairy, so it’s not as heavy as your typical pasta dish. It’s extremely simple to make and will only take you about 20 minutes to whip up. I’d recommend pairing this dish with clean, crisp rosé from Provence. All of my wine pairing recommendations are listed below the recipe. Cheers!

Tagliatelle with Artichokes and Mint

Print Recipe

Prep Time 15

Cook Time 15

Course Main Course

Servings 2 people

Ingredients

1 pound tagliatelle pasta noodles
½ of a lemon
2 jars quartered artichoke hearts (you can use fresh artichokes as well)
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1 T mint, chopped
1 T parsley, chopped
⅓ cup verjus
1 T butter
2 T olive oil
Kosher salt, to taste
Pepper, to taste
Pecorino Romano cheese, to taste

Instructions

Put a pot of water on the stove to cook the pasta. Once boiling, add a generous handful of salt.
To build the pasta sauce, heat 2 tablespoons olive oil in a medium sauté pan with the shallot and garlic and sweat until tender.
Sizzle in half of the chopped herbs, the artichoke hearts and season with salt and pepper.
Add the verjus and a small ladle of pasta water and cook for about 2 minutes.
Meanwhile, add the pasta to the boiling water and cook until it is just short of al dente, about 1 minute.
Add it directly into the pan with the artichokes, along with a small ladle of pasta water, the butter and about ⅓ cup grated pecorino. Finish cooking the noodles, tossing lightly.
Squeeze half of a lemon over the top of the pasta.
Plate your pasta and top it with a drizzle of fresh olive oil, the rest of the herbs and pecorino.