Tortiglioni with artichoke lemon cream, roasted red onion, basil ricotta and crunchy pistachio crumble

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red onion on a small tray, toss it with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 20 minutes, stirring once halfway through, until tender with browned edges.

2. 2

   2. While the onion roasts, make the basil ricotta. In a bowl, mix the ricotta with half of the basil, finely chopped, 15 g (about 1/3 cup) grated Parmesan, 1 tbsp lemon juice, a pinch of lemon zest, a pinch of salt, and 1 tbsp water. Beat with a spoon until creamy and set aside.

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   3. For the crumble, heat a small skillet over medium heat. Add 15 ml (1 tbsp) olive oil and 2 finely chopped garlic cloves. Cook for 30 seconds without letting them brown too much. Add the breadcrumbs, chopped pistachios, and 15 g (about 1/3 cup) Parmesan. Toast for 3 to 4 minutes, stirring, until golden and crisp. Set aside.

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   4. Bring a large pot of salted water to a boil and cook the tortiglioni until al dente according to the package instructions. Reserve 120 ml (1/2 cup) of the pasta water and drain the pasta.

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   5. While the pasta cooks, make the sauce. In a wide skillet, heat 30 ml (2 tbsp) olive oil with the butter over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds. Add the artichoke hearts, sauté for 2 minutes, then add the cream, the remaining lemon juice, most of the lemon zest, 60 ml (1/4 cup) water, and a pinch of salt and pepper.

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   6. Blend the artichoke mixture until smooth. Return the sauce to the skillet and loosen it with some of the reserved pasta water if needed. Cook over low heat for 2 minutes.

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   7. Add the tortiglioni to the skillet with the artichoke cream and toss well so the pasta is fully coated. Add the roasted red onion and the remaining basil, torn by hand. Toss for 1 more minute.

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   8. Serve the pasta hot. Top with spoonfuls of basil ricotta, finish with the crunchy pistachio crumble, a little more lemon zest, black pepper, and a light drizzle of the remaining olive oil.

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   9. If you want to warm the plates before serving, place them for 2 to 3 minutes in the turned-off but still warm oven, around 90 °C / 195 °F, to help keep the pasta creamy.