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Lemon Artichoke Taglierini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. taglierini or other long pasta

  • 2 tbsp. extra virgin olive oil

  • 4 garlic cloves, sliced

  • 1 tsp. crushed red chili pepper

  • Juice of 1-2 lemons

  • 1/2 cup artichoke pesto

  • 1/2 cup Parmigiano Reggiano, grated

  • 2 tbsp. Italian parsley, finely chopped

  • Salt to taste


  1. Bring a large pot of water to a boil. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.

  2. Meanwhile, add the olive oil to a large sauté pan and sauté the sliced garlic for 1-2 minutes, until fragrant.

  3. Stir in the crushed red chili flakes along with the juice of 1lemon.

  4. Strain the pasta and add it to the sauté pan along with the artichoke pesto sauce and 1/4 cup pasta water. Toss over medium heat. Add pasta water as needed, 1/4 cup at a time.

  5. Add the Parmigiano and parsley and toss again until combined. Add more lemon juice to taste.

  6. Plate and top with more Parmigiano, parsley and crushed red chili pepper.


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