Spring Artichoke Mascarpone

Mascarpone+ Artichoke + Pine nuts

INGREDIENTS

1 cup mascarpone

1 pound baby artichokes (about 8)

3 garlic cloves, crushed

2 bay leaves

1/4 cup plus 3 tablespoons olive oil

3/4 cup pine nuts

1 1/2 teaspoons Aleppo-style pepper

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Salt

DIRECTIONS

1

In a pan, add garlic, bay leaves, and 1/4 cup oil and baby artichokes. Bring to a simmer over medium heat. While the artichokes are simmering away, toast pine nuts on a rimmed baking sheet, tossing once, until golden brown. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside. Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside. Cook PIENO for 2:30 minutes, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta and 1/4 cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved pine nuts mixture and gently stir Divide pasta among bowls. Top with remaining pine nut mixture

COOKING WITH PIENO IS AS EASY AS 1, 2, 3-4 MINUTES

PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.

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