Receta Artichoke, Lemon and Hazelnut Tagliatelle
Artichoke, Lemon and Hazelnut Tagliatelle
I bet you thought I’d gone missing. There have been moments, this past summer of chaos, I often entertained the thought of going missing. Or hiding under a rock somewhere. Maybe hiding at my sister’s house, poolside, sipping a pretty pink cocktail while enjoying solace and sunshine.
Alas, no poolside sipping pretty cocktails for me this summer. It was full on, serious, wrap-up-business, prep a house to sell, pack up that house and move down the road to Oregon. Phew!
I’m happy to say, all has been accomplished. Lists completed (well, the old lists anyway) and life in a new town is proving most interesting. And delicious.
My morning run with Tank. I found my solace and sunshine.
I’m soaking up the abundance of fresh produce, grass-fed and naturally raised meat and poultry here in the Willamette Valley. I walk through the farmer’s market and our local co-op salivating at the brightly colored and freshly picked harvest; while my brain is racing with ideas of new and delicious recipes.
One of the first dishes I tossed together not long after we arrived, is this lovely Artichoke, Lemon and Hazelnut Tagliatelle. Now residing in the hazelnut capital of the U.S., I thought it appropriate to include Oregon hazelnuts, lightly toasted, making a beautiful and tasty addition to this dish. I also paired this pasta with pan seared scallops but it would be equally as divine with grilled shrimp or roasted chicken.
I’ve got more stories to tell, exciting news to reveal and a newly re-designed web site to share… along with new and delicious recipes perfect for the emerging Autumn season.
From Oregon with Love!
Delicious Wishes,
Karista
Lemon, Artichoke and Hazelnut Tagliatelle with Pan Seared Scallops
Serves 4-6
This makes a lovely side dish sans the scallops or even a light summer meal served with a crisp summer greens salad. Serve with grilled chicken breast or shrimp for variation or even grilled fresh artichoke hearts and pair with your favorite Pinot Gris, Pinot Grigio or dry Chardonnay.
Ingredients
1 jar artichoke hearts, drained but not rinsed (7.5fl ounce jar) (I like the grilled artichoke hearts from Napoleon Brand or Cucina and Amore Brand) If you can’t find the grilled chokes, regular is fine.
- 1 lemon, zested and juiced
- ¼ – 1/3 cup whole skinned hazelnuts
- ¼ cup grated parmesan, plus extra for garnish
- 1 clove garlic
- Splash of good quality red wine vinegar (about a teaspoon or two) I used a garlic and basil infused red wine vinegar and it was delish. Use your good stuff in this dish.
- ½ cup extra virgin olive oil (I used Everyday Fresh from California Olive Ranch)
- ½ cup fresh basil, chiffonade or torn
- Salt and pepper
- 1 lb Tagliatelle, cooked according to directions (or any other heartier pasta) (I used Jovial Brown Rice and Egg Tagliatelle and it was divine!)
- 1 lb pan seared or grilled scallops or larger Gulf Shrimp (even grilled chicken would be yum)
Directions
In a food processor, blender or vitamix, blend together the artichoke hearts, lemon juice only, hazelnuts, parmesan cheese, garlic clove and red wine vinegar. Once the ingredients are combined add the olive oil and puree until almost smooth.
Stir in the lemon zest and season to taste with salt and pepper.
Toss the pesto with the cooked Tagliatelle and fresh basil and garnish with extra parmesan. Serve on a platter and top with pan seared or grilled sea scallops, shrimp or chicken.
* If you adore artichokes, add an extra jar of drained, grilled artichokes in the pasta. When artichokes are in season I steam them and use fresh artichoke hearts in this dish.