Artichoke and Pine Nut Aglio e Olio

Ingredients

• 1 lb Spaghetti or Linguine
• 0.5 cup Extra virgin olive oil
• 6 cloves Garlic cloves, thinly sliced
• 12 oz Marinated artichoke hearts, drained and chopped
• 0.25 cup Pine nuts
• 0.5 tsp Red pepper flakes
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Grated Parmesan cheese
• 1 tbsp Lemon juice(optional)
• 1 tsp Kosher salt

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

2. 2

   While the pasta cooks, place the pine nuts in a large dry skillet over medium heat and toast until golden brown, then set aside.

3. 3

   In the same skillet, add the olive oil and sliced garlic over medium-low heat.

4. 4

   Cook the garlic slowly for 3-5 minutes until it is soft and light golden, being careful not to burn it.

5. 5

   Stir in the red pepper flakes and the chopped artichoke hearts, sautéing for 2 minutes to warm through.

6. 6

   Reserve 1/2 cup of the starchy pasta water, then drain the pasta and add it directly to the skillet.

7. 7

   Toss the pasta with the oil mixture, adding the reserved pasta water as needed to create a light sauce.

8. 8

   Remove from heat and stir in the toasted pine nuts, fresh parsley, and Parmesan cheese before serving.