Burdock, Artichokes and Peas Pasta Recipe

Name: Burdock, Artichokes and Peas Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spaghetti (I use whole wheat); 1 burdock root, julienned (approximately 8 to 10-inches in length or ~ 2 cups, peel if desired, but I do not); water, to soak burdock; 1 tablespoon olive oil; 1 shallot, finely chopped; 4 garlic cloves, finely chopped; 1 lemon, zest of; ½ cup marinated artichoke hearts, chopped; 2 cups frozen peas; ¼ cup fresh basil; ½ cup chicken broth or ½ cup vegetable broth; 3 tablespoons butter; crushed red pepper flakes, to taste; balsamic vinegar, to taste; salt and pepper, to taste; pecorino romano cheese, to serve

Servings: persons

1 lb spaghetti (I use whole wheat)
1 burdock root, julienned (approximately 8 to 10-inches in length or ~ 2 cups, peel if desired, but I do not)
water, to soak burdock
1 tablespoon olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 lemon, zest of
½ cup marinated artichoke hearts, chopped
2 cups frozen peas
¼ cup fresh basil
½ cup chicken broth or ½ cup vegetable broth
3 tablespoons butter
crushed red pepper flakes, to taste
balsamic vinegar, to taste
salt and pepper, to taste
pecorino romano cheese, to serve

1
Soak julienned burdock in enough water to cover plus 1-2 tsp balsamic vinegar for at least 30 minutes.
2
Cook and strain pasta.
3
Drain the burdock.
4
Heat a large frying pan over medium-high heat and saute shallots, garlic, lemon zest and burdock in the olive oil until shallots and garlic are softened and lightly golden.
5
Add artichoke hearts, peas, basil and butter and continue to cook for about 5 more minutes.
6
Add broth and a splash of balsamic vinegar and cook at a quick simmer until sauce is slightly thickened, about 5 more minutes.
7
Add salt, pepper and pepper flakes to taste.
8
Combine with pasta in a large bowl or pot or serve over pasta.
9
Serve with a little more balsamic vinegar if desired and pecorino-romano cheese.
10
For vegetarian do NOT use chicken broth.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb spaghetti (I use whole wheat), 1 burdock root, julienned (approximately 8 to 10-inches in length or ~ 2 cups, peel if desired, but I do not), water, to soak burdock, 1 tablespoon olive oil, and more.

Yes, Burdock, Artichokes and Peas Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burdock, Artichokes and Peas Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions