Tagliatelle with Truffle and Artichoke
Tagliatelle with Truffle and Artichoke

Ingredients

Method

  • 4 artichoke hearts, sliced
  • 2 tbsp olive oil
  • 1 sliced garlic clove
  • 1 tbsp chopped parsley
  • 2 tbsp heavy cream
  • Salt and pepper
  • 250g fresh tagliatelle
  • 75g parmesan, grated
  • 50g black truffle
  • Heat the olive oil in a pan, and gently cook the artichoke hearts with the garlic for a couple of minutes. Add 4 tbsp of water, cover with a lids, and cook for 4 minutes more. Add the parsley, the cream, and plenty of salt and pepper.
  • Cook the tagliatelle in salted water for about 3 minutes, then transfer the pasta to your frying pan with the artichokes. Add a few tablespoons of pasta water, and half of the grated parmesan. Toss well, grate in a little truffle, and season a little more. Serve hot, with grated truffle and more parmesan on top. Yes!
15 mins
2 serving
This recipe pairs perfectly with the Bec Hardy 'Premium' Australian Sparkling NV from McLaren Vale, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box