Fusilli with Artichokes and Goat Cheese

Fusilli with artichokes and goat cheese is a fresh and delicate spring dish. Let’s see how to prepare it together.

Ingredients

• 350 g of fusilli
• 4 fresh artichokes
• 200 g of goat cheese
• 1 clove of garlic
• Juice of 1 lemon
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chopped fresh parsley to taste (optional)
• Grated Parmesan cheese for serving (optional)

Preparation

1. Start by cleaning the artichokes, removing the tougher outer leaves, cutting away the thorny tips, and eliminating the inner choke. Slice them into wedges and place them in water acidulated with lemon juice to prevent them from darkening.
2. Bring a pot of salted water to a boil to cook the fusilli.
3. Meanwhile, sauté the garlic in a little extra virgin olive oil in a large pan enough to later contain the pasta. Add the well-drained artichokes and sauté over medium heat until they are golden and tender. If necessary, you can add a little water to help them cook.
4. When the water boils, cook the fusilli following the time instructions on the package to get an al dente pasta.
5. Remove the garlic from the pan with the artichokes and adjust the seasoning with salt and pepper. Crumble the goat cheese into the artichokes, letting it soften to create a light cream.
6. Drain the fusilli, saving some cooking water, and pour them into the pan with the artichokes and goat cheese. Stir well to combine, adding cooking water if necessary to make the sauce creamier.
7. Finish with chopped fresh parsley and, if you like, a sprinkle of grated Parmesan cheese.
8. Serve immediately.

Curiosity

The artichoke is a vegetable with multiple beneficial properties, rich in fibers, minerals, and antioxidants. Paired with goat cheese, which is more digestible compared to cow’s milk cheese due to its lower lactose and casein content, it creates a mix that is particularly suitable for those looking for healthy yet tasty dishes.

I wish you a good appetite with this tasty and light dish!