Edible Monterey Bay

GRILLED ARTICHOKE HEART CARBONARA

Courtesy Monterey Farms in Salinas

Serves 4 to 6 as a main course

For a quick and easy summertime meal, try Monterey Farms Grilled ArtiHearts in this vegetarian pasta dish. They are almost meaty and will please even the carnivores at the table. Tarragon and snap peas add elegance to the dish.

1 pound package of your favorite pasta
1 6-ounce package Monterey Farms Grilled ArtiHearts
1 cup fresh snap peas, strings removed
2 tablespoons olive oil
1/2 cup spring onions, chopped
2 eggs
1/3 cup Parmigiano-Reggiano, finely grated, plus some for the table
Freshly ground pepper
Sea salt, to taste
Fresh tarragon, chopped
Chili flakes, to garnish (optional)

Bring a large pot of water to boil. Add the pasta to the pot and stir. Bring to a boil and cook until al dente, about 10 minutes depending on your pasta choice. While the pasta is cooking, whisk together the Parmigiano-Reggiano and the 2 eggs in a small bowl with freshly ground pepper and sea salt. Set aside.

Two minutes before the pasta is ready, add the snap peas to the boiling water. Allow to cook for 2 minutes and strain the pasta and the peas into a colander. Rinse quickly with fresh water and set aside.

Place the pot back on the stove over medium heat and add the olive oil. Add the spring onions and the Grilled ArtiHearts and sauté for 2 to 3 minutes until heated through.

Then add the pasta and peas and heat through. At the last minute, over medium heat, add the egg and cheese mixture, stirring constantly. Remove immediately from the heat and continue stirring until the egg mixture coats the pasta and becomes creamy. Serve immediately in individual bowls and garnish with chopped tarragon and chili flakes.

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