Pasta with Jerusalem Artichoke and Ricotta

Pasta with Jerusalem artichoke and ricotta is a delicious and creamy dish. Here’s how to prepare it:

Ingredients

• 320 g of pasta of your choice (penne, rigatoni, or tagliatelle work well)
• 400 g of Jerusalem artichoke
• 250 g of ricotta
• 1 clove of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley, to garnish (optional)
• Grated Parmesan, to serve (optional)

Preparation

1. Clean the Jerusalem artichokes well under running water. If you prefer, you can also peel them, but their skin is edible and rich in nutrients.

2. Cut the Jerusalem artichokes into cubes and sauté them in a pan with oil and crushed garlic, over medium heat for about 10 minutes or until they start to brown.

3. Add a little water, cover, and cook over low heat until the Jerusalem artichokes are soft (about another 10-15 minutes). Remove the garlic and season with salt and pepper.

4. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the instructions on the package until al dente.

5. Once the Jerusalem artichokes are cooked, you can choose to leave them in pieces for a more rustic texture or blend them with an immersion blender to obtain a cream.

6. Drain the pasta reserving some cooking water and add it to the pan with the Jerusalem artichokes (whole or as cream). Add the ricotta and mix well to combine all the ingredients, adding some of the reserved cooking water to adjust the creaminess.

7. Serve hot, with a sprinkle of chopped fresh parsley and Parmesan to taste.

Fun Facts

The Jerusalem artichoke, also known as “sunchoke”, is a tuber with a sweetish flavor reminiscent of hazelnuts. It is not very common in traditional Italian cooking but is gaining popularity for its interesting nutritional properties and versatility in the kitchen. Paired with ricotta, it creates a creamy and delicate texture, perfect for a comforting yet elegant pasta dish.