Creamy calamarata with golden artichokes, roasted lemon and pecorino with pistachio and mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the slices from half of the lemon on a small tray, coat them with 1 tablespoon olive oil, and roast for 8 to 10 minutes until lightly golden around the edges. Set aside.

2. 2

   Bring a large pot of salted water to a boil. Cook the calamarata until al dente according to the package, usually 11 to 13 minutes. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

3. 3

   While the pasta cooks, pat the artichokes very dry with paper towels. Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Add the artichokes and brown them for 4 to 5 minutes, stirring only once or twice so they develop color. Transfer to a plate.

4. 4

   In the same skillet, reduce to medium heat and add the butter with the shallot. Cook for 2 to 3 minutes until tender. Add the garlic and cook 30 seconds more, without letting it burn.

5. 5

   Add the cream, the zest from the remaining lemon half, 1 tablespoon lemon juice, the salt, and black pepper. Cook for 2 minutes over low heat. Gradually add the pecorino, stirring until the sauce is smooth.

6. 6

   Return the browned artichokes to the skillet and add the roasted lemon slices as well, chopped if preferred. Add 120 ml / 1/2 cup of the reserved pasta water and stir gently.

7. 7

   Add the drained pasta to the skillet and toss for 1 to 2 minutes so it absorbs the sauce. If the sauce is too thick, add the remaining pasta water little by little until the texture is creamy and glossy.

8. 8

   Turn off the heat and stir in the chopped fresh mint and half of the toasted pistachios. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if you want more brightness.

9. 9

   Serve immediately with the remaining pistachios on top and, if desired, a little more grated pecorino.