Paccheri with confit garlic cream, golden artichokes, spinach, and rosemary focaccia crunch

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Place the head of garlic on a piece of foil, add 15 ml (1 tbsp) olive oil and a pinch of salt, wrap tightly, and bake for 25 minutes until the cloves are very soft.

2. 2

   While the garlic roasts, heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the butter. Add the artichoke hearts and cook for 6-8 minutes, stirring occasionally, until well browned on the edges. Season with a pinch of salt, black pepper, and half of the chopped rosemary. Set aside.

3. 3

   In the same skillet, add the fresh spinach and cook for 2 minutes with the residual heat until just wilted. Add a few drops of lemon juice, toss, and reserve with the artichokes.

4. 4

   Bring a large pot of water to a boil and add the remaining salt. Cook the paccheri until al dente according to package timing. Reserve 180 ml (3/4 cup) of the pasta water before draining.

5. 5

   For the crunch, pulse or crumble the rosemary focaccia with your hands into coarse crumbs. Heat 15 ml (1 tbsp) olive oil in a small skillet and toast the focaccia for 3-4 minutes with the remaining chopped rosemary, stirring, until crisp and golden. Set aside.

6. 6

   Remove the garlic from the oven and let it cool for 2 minutes. Squeeze the roasted cloves into a blender or tall container, add the heavy cream, grated Parmesan, lemon zest, 30 ml (2 tbsp) water, 15 ml (1 tbsp) lemon juice, a pinch of pepper, and blend until smooth. If it is too thick, add a little of the reserved pasta water.

7. 7

   Pour the confit garlic cream into the large skillet and warm it over low heat for 1 minute. Add the cooked paccheri, golden artichokes, and spinach. Toss well, gradually adding enough reserved pasta water for a silky sauce that coats the pasta.

8. 8

   Divide the pasta among plates and finish with the rosemary focaccia crunch on top. If desired, add a little more Parmesan and black pepper before serving.