This pasta dish is creamy, but doesn’t have a heavy texture, says Fine Cooking’s “Cooking Fresh.” It’s something just a little out of the ordinary, too.
Fettuccine with Artichokes, Hazelnuts & Cream
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small yellow onion, minced
4 large artichoke bottoms, halved (if making from fresh artichoke, keep in lemon water)
Freshly ground black pepper
1 cup chicken broth (homemade is best)
1 cup heavy cream
1/2 cup coarsely chopped, toasted hazelnuts
2 tablespoons minced, flat-leaf parsley, plus more for garnish
1 pound dried fettuccine
Put a large pot of salted water on the stove to bring to a boil over high heat. Heat the butter and olive oil in a 12-inch skillet over moderately low heat. Add the onion and cook until softened, about 10 minutes. Meanwhile, cut each artichoke bottom half into very thin wedges (about 8 per half). Return the wedges to the lemon water. When the onion is soft, drain the artichokes and add them to the skillet. Season with salt and pepper, stir to coat. Cover and reduce the heat to low. Cook until the artichokes are tender, 20-30 minutes. Check occasionally to be sure they’re not burning or sticking; adjust the heat accordingly and add a tablespoon or two of water, if necessary. Add the broth, cream, hazelnuts and 2 tablespoons of parsley to the skillet and bring to a simmer over medium-high heat. Simmer until thickened slightly, 8-10 minutes. Taste and adjust seasoning.
While the sauce is reducing, cook the pasta in the boiling water until al dente. Set aside 1 cup of the pasta water, drain the pasta, and return it to the warm pot. Add the sauce to the pasta and toss well. If the sauce is too thin, return the pot to medium heat and cook until the pasta absorbs most of it. If the pasta seems dry, moisten with some of the pasta water to loosen it. Serve immediately in warm bowls, garnishing each portion with a little more parsley.
Serves 4 as a main course, or 8 as an appetizer or first course.
From Fine Cooking, “Cooking Fresh”