Creamy orecchiette with artichokes, seared asparagus, and basil mascarpone with lemon and toasted almonds

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Spread the sliced almonds on a small tray and toast for 6 to 8 minutes, stirring once, until golden. Set aside.

2. 2

   2. Bring a large pot of salted water to a boil. Cook the orecchiette according to the package until al dente. Before draining, reserve 180 ml / 3/4 cup of the cooking water.

3. 3

   3. While the pasta cooks, heat 2 tbsp / 30 ml olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3 to 4 minutes until lightly charred in spots but still tender. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining 1 tbsp / 15 ml olive oil. Add the shallot and cook for 2 minutes until softened. Add the garlic and cook 30 seconds more.

5. 5

   5. Add the drained artichoke hearts and sauté for 4 to 5 minutes, letting the edges brown slightly. Season with the sea salt and black pepper.

6. 6

   6. Reduce the heat to medium-low. Stir in the mascarpone, grated Parmesan, lemon zest, lemon juice, and half of the fresh basil. Add 120 ml / 1/2 cup of the reserved pasta water and stir until a creamy, glossy sauce forms.

7. 7

   7. Return the asparagus to the skillet and add the drained orecchiette. Toss well for 1 to 2 minutes, adding the remaining pasta water as needed so the sauce coats the pasta silkily.

8. 8

   8. Turn off the heat and adjust salt and pepper to taste. Serve immediately topped with the toasted almonds, the remaining fresh basil, and extra grated Parmesan if desired.