veggie / povrće / kasvis

Artichoke and Olive Pasta / Tjestenina u umaku od artičoka i maslina / Artisokka ja oliivi pasta

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After our party (see previous post) there was some leftover artichoke & olive dip. What better way to use it than make a delicious pasta. This was a brilliant idea for a slow day when Tilli and Ružmarin were not totally fresh. For the pasta we had about half of the dip leftover, that will make two large servings.

Artichoke and Olive Pasta / Tjestenina u umaku od artičoka i maslina / Artisokka ja oliivi pasta
(serves 2 / 2 porcije / 2 annosta)

  • 1/2 can artichoke
  • 1/2 cup green olives, pitted
  • 1 tbsp capers
  • 1,5 tbsp olive oil
  • 2 tbsp lemon juice, freshly squeezed
  • zest of 1/2 lemon
  • 2 garlic cloves
  • 250 g tagliatelle
  • 100g ricotta
  • 1/2 cup creme fraiche
  • 1 tbsp parsley, chopped

Cook pasta in salted boiling water. Combine artichokes, olives, capers, 1 tbsp olive oil, lemon zest, and lemon juice in a blender, blitz into a rough paste. Heat 1/2 tbsp of olive oil and fry the garlic for a minute. Add the paste, ricotta, creme fraiche and parsley. Warm through and toss with pasta, adding a bit of water leftover from cooking the pasta if necessary to loosen the sauce.


  • 1/2 konzerve artičoka
  • 1/2 šalice zelenih maslina bez koštica
  • 1 žlica kapara
  • 1,5 žlica maslinovog ulja
  • 2 žlice limunovog soka, svježe iscijeđenog
  • korica 1/2 limuna
  • režnja češnjaka
  • 250 g tagliatella
  • 100 g svježeg sira
  • 1/2 šalice milerama
  • 1 žlica nasjeckanog peršina

Skuhajte tjesteninu u posoljenoj vodi. U sjeckalici izmiksajte artičoke, masline, kapare, maslinovo ulje, limunov sok i koricu u grubu pastu. Zagrijte 1/2 žlice maslinovog ulja i na njemu popržite nasjeckani češnjak. Dodajte pastu, sir, mileram i peršin. Pomiješajte s tjesteninom, po potrebi dodavajući malo vode od kuhanja da umak bude kremastiji.

  • 1/2 purkki artisokkaa
  • 1/2 lasi vihreitä oliiveitä
  • 1 rkl kapriksia
  • 1,5 rkl oliiviöljyä
  • 2 rkl tuoretta sitruunan mehua
  • 1/2 sitruunan kuori, hienonnettu
  • 2 valkosipuli kynsi
  • 250 g tagliatelle pastaa
  • 100 g ricotta juustoa
  • 1/2 lasi creme fraiche
  • 1 rkl hienonnettua persiljaa

Keitä pasta kiehuvassa vedessä. Lisää artisokat, oliivit, kaprikset, ruokalusikka oliivioljyä, sitruunan kuori ja sitruuna mehu tehosekoittimessä. Sekoita karkeaksi tahnaksi. Paista valkosipuli 1/2 rkl oliiviöljyssä. Lisä karkea tahna, ricotta juusto, creme fraiche ja persilja pannuun. Lämmitä läpi ja lisää pasta. Jos kastike on liian paksua lisää hieman vettä jossa pasta keitettiin.

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