This pasta is absolutely exquisite, the carmelized pear gives this recipe a unique sweetness. It’s a great dish to prepare for a delicious light dinner.
[recipe servings=4 time=20 Minutes Difficulty=Easy] [recipe-ingredients]
12 Ounces Spaghetti Or Other Pasta
3 Tablespoons Unsalted Butter, Divided
3 Bartlett or Bosc Pears, Peeled, Cored, And Sliced Into ¼-Inch Wedges
2 Garlic Cloves, Minced
½ Teaspoon Red Pepper Flakes, To Taste
1 15-Ounce Can Artichoke Hearts, Drained
1 Lemon, Zested And Juiced
2 Tablespoons Minced Fresh Basil
¾ Cup Shredded Parmesan Cheese
Salt and Pepper To Taste
[/recipe-ingredients]
[recipe-directions]
- Bring a large pot of well-salted water to a boil. Add the pasta, stir and cook according to package instructions. Receive 2 cups of pasta water, drain the pasta and return to the pot off of the heat. Drizzle with oil to prevent sticking.
- Meanwhile, in a large skillet melt 2 tablespoons of butter. When fully melted, add the pears and cook, turning occasionally, until browned and tender but not mushy, about 5-7 minutes. Transfer the pears to a plate.
- Heat the remaining 1 tablespoon butter, garlic, and pepper flakes over medium heat until the garlic is fragrant, 1-2 minutes. Add the artichoke hearts and cook until lightly browned.
- Add the pasta, lemon zest and juice, and as much reserved pasta water as is necessary to coat the pasta in a sauce (start with about ½ cup and add more as you stir). Season to taste with salt and pepper and garnish with basil and parmesan.
[/recipe-directions]
[/recipe]
