Name: Creamy Artichoke and Charred Scallion Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 50 scallions (6 or so bunches), root ends trimmed; 2 (14-ounce) cans quartered artichoke hearts, drained and halved; 2 lemons, zested and juiced (about ¼ cup juice); 2 tablespoons avocado oil, sunflower seed oil or grapeseed oil; 1 pound gemelli, fusilli or other short pasta; Salt and black pepper, to taste; 1 ½ cups (6 ounces) finely grated Parmesan cheese

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Introduction

This Creamy Artichoke and Charred Scallion Pasta combines smoky, tender scallions with bright lemon and savory Parmesan for a uniquely flavorful dish. It’s a simple yet elegant pasta recipe perfect for a weeknight dinner or a special occasion.

The image shows a large white pot filled with a pasta dish made of twisted pasta noodles and mixed vegetables. The visible layers include a base of light yellow twisted pasta, with green and pale green artichoke hearts and sliced dark green leafy vegetables scattered throughout. The dish is topped with a sprinkle of ground black pepper. A wooden spoon lies inside the pot, mixing the ingredients. Nearby, there is a small white plate with a portion of the same pasta and vegetables, placed on a white marbled surface next to two forks. Photo taken with an iphone --ar 4:5 --v 7

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 cheese

Instructions

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

Tips & Variations

Use a cast-iron skillet for charring scallions to get the best smoky flavor and even cooking.
Swap Parmesan for Pecorino Romano for a sharper, saltier taste.
Add crushed red pepper flakes when cooking scallions for a subtle kick.
Try whole-wheat or gluten-free pasta for dietary preferences.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of pasta water to revive the sauce’s creaminess. Avoid microwaving to keep the texture intact.

How to Serve

The image shows a white pot filled with a pasta dish, featuring light yellow twisted pasta intertwined with darker green leafy vegetables and lighter green artichoke hearts, all mixed together. The pasta and vegetables have a slightly glossy texture, indicating a light sauce or oil coating, and are sprinkled with coarse black pepper for seasoning. A wooden spoon rests inside the pot, partially covered by the pasta and vegetables. Next to the pot, there is a white plate with a smaller serving of the same pasta dish, showing the same colors and textures, accompanied by two silver forks. The whole scene sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but preparing fresh artichokes requires trimming and cooking them until tender, which takes longer. Canned artichokes save time and still provide great flavor.

What can I substitute if I don’t have scallions?

Green onions or mild spring onions can be used, but they won’t char as well due to their smaller size. You can also try leeks, thinly sliced and cooked similarly for a different but delicious flavor.