Burdock, Artichokes and Peas Pasta
Ingredients
- 1 lb spaghetti, (I use whole wheat)
- 1 burdock root, julienned (approximately 8 to 10-inches in length or ~ 2 cups, peel if desired, but I do not)
- water, to soak burdock
- 1 tablespoon olive oil
- 1 shallot, finely chopped,
- 4 garlic cloves, finely chopped,
- 1 lemon, zest of
- 12 cup marinated artichoke hearts, chopped,
- 2 cups peas, frozen
- 14 cup basil, fresh
- 12 cup chicken broth, or 12 cup vegetable broth
- 3 tablespoons butter
- crushed red pepper flakes, to taste
- balsamic vinegar, to taste
- salt and pepper, to taste
- pecorino romano cheese, to serve
Directions
Soak julienned burdock in enough water to cover plus 1-2 tsp balsamic vinegar for at least 30 minutes.Cook and strain pasta.
Drain the burdock.
Heat a large frying pan over medium-high heat and saute shallots, garlic, lemon zest and burdock in the olive oil until shallots and garlic are softened and lightly golden.
Add artichoke hearts, peas, basil and butter and continue to cook for about 5 more minutes.
Add broth and a splash of balsamic vinegar and cook at a quick simmer until sauce is slightly thickened, about 5 more minutes.
Add salt, pepper and pepper flakes to taste.
Combine with pasta in a large bowl or pot or serve over pasta.
Serve with a little more balsamic vinegar if desired and pecorino-romano cheese.
For vegetarian do NOT use chicken broth.