Creamy Artichoke and Charred Scallion Pasta Recipe
This Creamy Artichoke and Charred Scallion Pasta is a delightful vegetarian dish that combines smoky charred scallions with tender artichoke hearts, fresh lemon zest, and a luscious Parmesan sauce. The pasta is cooked al dente and tossed with a glossy, creamy sauce made by stirring in pasta water, creating a velvety texture perfect for a comforting yet fresh meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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)
Other Ingredients
- 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
Instructions
- Boil Water: Bring a large pot of water to a boil over high heat to prepare for cooking the pasta.
- Char the Scallions: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Drizzle the scallions with the oil and toss them to coat evenly. Add all the scallions to the skillet and press them down with a grill press or a smaller pot to ensure good surface contact. Cook for about 10 minutes, tossing every 3 minutes, until the scallions have reduced in volume, softened, and developed dark char marks all over. Transfer them to a cutting board to cool.
- Cook Pasta: Add the pasta and a generous pinch of salt to the boiling water. Cook until al dente, which is approximately 3 minutes less than the package recommends, to retain firmness.
- Chop Scallions: While the pasta cooks, coarsely chop the cooled charred scallions to prepare for mixing.
- Drain Pasta and Reserve Water: Reserve 2 cups of the pasta cooking water, then drain the pasta well. Return pasta to the pot and season with a few cracks of black pepper.
- Combine Ingredients and Finish Sauce: Stir the chopped scallions, artichoke hearts, lemon zest, and lemon juice into the pasta. Sprinkle the Parmesan cheese over the top, then drizzle in 1 cup of the reserved pasta water. Stir vigorously over medium heat until the sauce becomes glossy and creamy, coating the pasta evenly. Add more pasta water and salt as needed to reach desired sauce consistency. Serve immediately.
Notes
- Using a cast-iron skillet helps achieve the best char on the scallions, but any heavy skillet will work.
- Gently pressing the scallions while cooking encourages even charring and softening.
- Reserving pasta water is key to creating a creamy, emulsified sauce without cream.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Adjust lemon juice and zest to your taste for brightness.
Keywords: artichoke pasta, creamy pasta, charred scallions, vegetarian Italian pasta, lemon pasta, quick pasta recipe
