Spinach & Artichoke Tagliatelle with White Beans

9/1/2023

Spinach & Artichoke Tagliatelle
with White Beans

Prep Time: 15 Min
Cook Time: 15 - 20 Min

Yields: 4 + Servings

WHAT YOU NEED

Bring a large pot of cold, generously salted water to a boil and leave covered.
In the meantime, begin heating the butter, EVOO, garlic, dried oregano, 10 cracks off your pepper mill, and pepper flakes, in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for 30 seconds or so. Drop in the basil, stir, and continue for another 30ish seconds before adding the shallots and a good pinch of salt. Continue to stir and cook 4 - 5 minutes.

Next, add the chopped artichokes, white beans, and a good pinch of both salt & cracked pepper. Continue to cook for another 4 minutes, stirring occasionally. Pour in the wine & lemon juice, and drop in the hard cheese rind. Stir and let the wine simmer until reduced by about 1/3. At this point drop your pasta in to the boiling water, cooking to al dente. Add a half a ladle of the pasta water to the skillet to keep it simmering while the pasta cooks.
Once the pasta is about a minute before al dente, strain it directly in to the skillet, bringing along some additional pasta water with you. Add the fresh spinach and start tossing everything together in the skillet until the pasta is perfectly cooked and the spinach has wilted. Add pasta water if needed to keep things creamy and saucy.

Once finished, pluck out the cheese rind, turn off the heat, and add the lemon zest, grana padano, parsley, and a ladle of pasta water to emulsify. Continue to toss until everything is combined and saucy, adding additional pasta water if desired / needed. Taste and season with salt & cracked pepper prior to service.
Serve each portion with some fresh basil / parsley and some finely shredded grana padano. ENJOY!