Serves 1
Directions
- 1Cook the pasta.
- 2Dry the artichoke hearts with paper towels.
- 3Fry the artichoke hearts in a pan with oil until crispy.
- 4Season the crispy artichoke hearts with salt.
- 5Chop basil.
- 6Prepare the basil vinaigrette by combining chopped basil, black pepper, and lemon zest in a glass.
- 7Squeeze lemon juice into the vinaigrette.
- 8Stir the vinaigrette.
- 9Pour the vinaigrette over the white beans.
- 10Chop the bocconcini.
- 11Fry lemon slices in a pan until charred.
- 12Chop the charred lemon slices.
- 13Add cooked pasta to a large bowl.
- 14Add crispy artichoke hearts to the bowl.
- 15Add chopped bocconcini to the bowl.
- 16Add white beans with vinaigrette to the bowl.
- 17Add shaved Parmesan cheese to the bowl.
- 18Add chopped charred lemon slices to the bowl.
- 19Add arugula to the bowl.
- 20Season with more black pepper.
- 21Mix all ingredients together.
Ingredients
- Pasta
- Artichoke hearts
- Basil
- Bocconcini
- Lemon
- Salt
- Black pepper
- White beans
- Parmesan cheese
- Arugula
- Olive oil
Equipment
PotPaper towelsPanCutting boardKnifeGlass measuring cupZesterLemon squeezerForkLarge bowl
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