End of Summers Pasta (artichokes, carrot & pesto)

Nothing makes me happier than a bowl of pasta placed in front of me.  What makes me happier is the hundreds of different ways you can eat it, and although I’ve eaten & cooked many, what makes me ridiculously happy is all the other recipes, combinations of ingredients I’m still yet to try, test, cook & devour.

That’s why I got excited when my lovely man spoilt me recently for my birthday. He bought me a traditional Salento (Puglia) cook book that I had my eye on for ages, but due to Ryanair’s ridiculous baggage restrictions, I couldn’t bring back the Italian kitchen that I wanted.


Not only does the recipe take only 30 mins to prep & cook, the flavour combinations are so moorish. The smoky pancetta with the artichokes & carrot are a delight on their own, but combined with the pasta coated in the creamy, cheesy & basil sauce, you just won’t want to put your fork down. Trust me!!

Summer pastaIngredients (serves 4-6) 

500g Farfalle pasta (ones that look like bow ties!)

240g artichokes, canned & drained, sliced

2 carrots, peeled & sliced

1 onion, finely sliced

150g, smoked pancetta, cubed.

1/2 glass of white wine

Olive oil

Salt & pepper

100ml Double cream

100g Parmesan, grated

For the Pesto

100g Fresh Basil

50g pine nuts


1 garlic clove

120ml olive oil

1/2 lemon, juice

  • Blitz all the ingredients for the pesto in a food processor.  A tip from Giorgio Locatelli is to try & blitz as quickly as possible so the sauce does not get over heated & darken the pesto.
  • In a wide sauce pan, drizzle olive oil & fry the onion until it’s translucent on a medium heat.
  • Then add the pancetta, carrot & artichokes.
  • Pour the white wine into the mixture, increase the heat & cook until it has evaporated.
  • In the mean time, cook the Farfalle in boiling salted water for as long as stated on the packet.
  • When the pasta is cooked, drain & add to the pancetta & vegetable mixture.
  • Pour in the pesto, double cream & add the Parmesan
  • Stir all the ingredients & serve it while it is hot.





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