Looking for an elegant pasta dish that’s ready in under 20 minutes? These creamy tagliatelle showcase the beauty of Mediterranean cooking: a handful of premium ingredients, authentic flavours, and effortless preparation. Benso Artichoke Cream creates a rich, velvety sauce, perfectly balanced with fresh lemon, aged Parmesan, and a drizzle of Benso Organic Extra Virgin Olive Oil.
Ingredients (Serves 4)
- 400 g fresh tagliatelle
- 180–200 g Benso Artichoke Cream
- 3 tbspBenso Organic Extra Virgin Olive Oil
- 60 g freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 organic lemon
- 1–2 tbsp fresh lemon juice
- 2–3 tbsp reserved pasta cooking water
- 2 tbsp pine nuts, lightly toasted
- Freshly ground black pepper
- A few sprigs of flat-leaf parsley or fresh basil, for garnish
Method
- Bring a large pot of salted water to the boil and cook the tagliatelle until al dente. Before draining, reserve a small cup of the pasta cooking water.
- Meanwhile, heat the olive oil in a large frying pan over low heat. Stir in the artichoke cream, then gradually add the grated Parmesan. Loosen the sauce with a little reserved pasta water until it becomes smooth and creamy.
- Add the lemon zest and a splash of fresh lemon juice to brighten the flavours. Season generously with freshly ground black pepper.
- Toss the cooked tagliatelle into the sauce, mixing gently until every strand is evenly coated.
- Divide between warm serving plates and finish with extra Parmesan, toasted pine nuts, and a scattering of parsley or basil. Complete the dish with a final drizzle of Benso Organic Extra Virgin Olive Oil.
Benso Tip
For an even more authentic Mediterranean experience, serve these tagliatelle with a crisp, dry white wine and a simple rocket salad dressed with Benso Organic Extra Virgin Olive Oil and a few drops of Benso Balsamic Vinegar. The fresh acidity beautifully complements the delicate flavour of the artichokes while allowing the quality of the Benso products to shine.
Enjoy!