Pizzoccheri (Buckwheat Flour Pasta) With Artichokes Recipe

Name: Pizzoccheri (Buckwheat Flour Pasta) With Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 shallot peeled and diced; 1 3/4 ounces pancetta diced; 2 potatoes medium, diced; 1 3/16 cups artichoke hearts quartered; 3 3/8 tablespoons white wine; salt; 2/3 pound pasta buckwheat flour; 3/4 cup asiago cheese diced; Parmesan cheese grated

Servings: persons

2 tablespoons extra-virgin olive oil
1 shallot peeled and diced
1 3/4 ounces pancetta diced
2 potatoes medium, diced
1 3/16 cups artichoke hearts quartered
3 3/8 tablespoons white wine
salt
2/3 pound pasta buckwheat flour
3/4 cup asiago cheese diced
Parmesan cheese grated

1
Add 2 tablespoons of oil to a skillet on medium heat. Add the shallot, pancetta, potatoes, and artichokes and saute for 5 minutes.
2
Add the wine and leave to cook until the wine has evaporated and the until the potatoes are soft. Add water as necessary. Season with a pinch of salt.
3
Cook the pasta in boiling salted water for up to 10 minutes. Drain the pasta and add to the sauce. Cook for five minutes.
4
Add the Asiago cheese and cook until creamy on medium heat.
5
Serve hot sprinkled with Parmesan cheese.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 shallot peeled and diced, 1 3/4 ounces pancetta diced, 2 potatoes medium, diced, and more.

Yes, Pizzoccheri (Buckwheat Flour Pasta) With Artichokes 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.

Pizzoccheri (Buckwheat Flour Pasta) With Artichokes

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