Fusilli With Artichokes and Chevre

I’ve been up to my elbows in jam, getting ready for the Taste Of Mendocino event in San Francisco on Monday.   You should come! hell, even if you live in Kansas, it’s not too late! There are going to be so many amazing vineyards there doing wine tasting that the booze alone should make it worthwhile. Plus there will be meat, cheese, eggs, jams, and so much more.

Anyway, yesterday I got home from the kitchen, essentially covered head to toe in sugary goop.  I wanted real food that was totally devoid of anything sweet.  This lovely little dish is easy to throw together if your feet hurt and you’re really hungry, and tangy lemon, olives, artichokes and white wine will make you forget all about any intense sugar experiences that you may have had recently.

Fusilli With Artichokes And Chevre

As with most of my recipes, the point is not to hunt down specific ingredients but to make use of items in the pantry and the garden. Any olives or capers would be great in this recipe. Feel free to toss in some chicken or shrimp if you have some that needs using.  Roasted red peppers would work well too, but it’s not quite far enough into the summer for us to have peppers lying around.

Serves: 4 entree portions

Cooking Time: 25 minutes

Ingredients:

  • 1 lb. fresh fusilli pasta
  • 1 tbs. butter
  • 1 clove garlic, minced
  • 1 or 2 small spring onions, sliced very thinly (about the size of a shallot or a pearl onion)
  • 1 lb. frozen artichoke hearts, thawed
  • 2 tbs. spring onion tops, sliced thinly
  • 1 large asian mustard leaf, sliced into 1/2″ strips*
  • 1/2 tsp. fresh dill, minced
  • juice from 1 lemon
  • 1 c. white wine
  • 1 quart of chunky tomato sauce**
  • 10 kalamata olives, pitted
  • 1/2 c. herbed chevre, crumbled (or whatever your favorite type of chevre is will be fine)
  • 1/4. c. shaved parmesan cheese
  • sea salt and fresh black pepper, to taste

1. Bring a pot of salted water to boil for the pasta.

2. While the water comes to a boil, cook the sauce in a large saute pan: Heat the butter on medium heat. Add the garlic, onion and artichoke hearts and saute for 4-5 minutes, or until the onions are translucent. Add lemon juice, white wine, dill, onion tops, and asian mustard greens and saute for 2-3 more minutes. Pour in tomato sauce and olives and simmer for 10 minutes, or until the sauce has reached your desired consistency. If it is too thick, add a splash of white wine. If it’s too thin, cook for another 4-5 minutes.

3. Cook fusilli according to package directions. Drain, and return to the pot. Pour the artichoke mixture over the noodles and gently stir everything together. Top with crumbled chevre, parmesan and a few sliced onion tops. (Optional: If you’re feeling motivated, put the pasta in a small casserole dish and bake in a 350 degree oven for 15 minutes to melt the cheese).

*Click here to see the greens that I’m referring to; I know this is a slightly obscure ingredient. Use any quick-cooking greens that you have around, like spinach or young kale leaves.

**We have lots of canned tomato sauce from last summer. If you don’t have it in your pantry, you can substitute any type of chunky tomato sauce that catches your eye in the grocery store.

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