Creamy Artichoke and Charred Scallion Pasta Recipe

Introduction

This Creamy Artichoke and Charred Scallion Pasta combines smoky, tender scallions with tangy artichokes and bright lemon for a vibrant, flavorful dish. It’s a satisfying vegetarian pasta that’s quick to prepare and perfect for a weeknight dinner or casual gathering.

Ingredients

• 50 scallions (about 6 bunches), root ends trimmed
• 2 tablespoons avocado oil, sunflower seed oil, or grapeseed oil
• 1 pound gemelli, fusilli, or other short pasta
• Salt and black pepper, to taste
• 2 (14-ounce) cans quartered artichoke hearts, drained and halved
• 2 lemons, zested and juiced (about ¼ cup juice)
• 1 ½ cups (6 ounces) finely grated Parmesan

Instructions

1. Step 1: Bring a large pot of water to a boil over high heat.
2. Step 2: Heat a large, heavy skillet (preferably cast-iron) over medium-high heat. Drizzle the scallions with the oil and toss to coat. Add all the scallions to the skillet and weigh them down using a grill press or a smaller pot to increase surface contact.
3. Step 3: Cook the scallions for 10 minutes, tossing every 3 minutes or so, until they have significantly reduced in volume, softened, and developed dark char marks all over. Transfer the charred scallions to a cutting board to cool.
4. Step 4: Add the pasta and a big pinch of salt to the boiling water. Cook the pasta until al dente, usually about 3 minutes less than the package directions.
5. Step 5: While the pasta cooks, coarsely chop the cooled scallions.
6. Step 6: Reserve 2 cups of pasta water, then drain the pasta. Return the drained pasta to the pot and season with a few cracks of black pepper.
7. Step 7: Stir in the chopped scallions, artichokes, lemon zest, and lemon juice. Sprinkle the Parmesan over the pasta and drizzle in 1 cup of reserved pasta water. Vigorously stir over medium heat until the sauce becomes glossy and creamy.
8. Step 8: Add more pasta water and salt if needed to reach desired sauce consistency. Serve immediately.

Tips & Variations

• Use a grill press or heavy pan to press down the scallions evenly for better char and flavor.
• Try substituting Parmesan with Pecorino Romano for a sharper taste.
• Add a pinch of red pepper flakes for a subtle heat.
• Swap short pasta shapes like gemelli or fusilli with penne or rigatoni if preferred.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but fresh artichokes require more preparation. You’ll need to trim and cook them until tender before adding. Canned artichokes are a convenient shortcut with great flavor.

What can I do if I don’t have a grill press?

You can use a smaller heavy pan, a cast-iron skillet, or even a foil-wrapped brick to press the scallions in the skillet to achieve good contact and char.