Follow these steps for perfect results
spaghetti
cooked
burdock root
julienned
water
for soaking
olive oil
shallot
finely chopped
garlic cloves
finely chopped
lemon zest
of 1 lemon
artichoke hearts
chopped
frozen peas
fresh basil
chicken broth
butter
crushed red pepper flakes
to taste
balsamic vinegar
to taste
salt
to taste
pepper
to taste
pecorino romano cheese
to serve
Soak julienned burdock in water and balsamic vinegar for at least 30 minutes.
Cook spaghetti according to package directions.
Drain the cooked pasta and set aside.
Drain the soaked burdock root.
Heat olive oil in a large frying pan over medium-high heat.
Sauté shallots, garlic, and lemon zest in the olive oil until softened and lightly golden.
Add the drained burdock to the pan and continue to sauté for a few minutes.
Add artichoke hearts, frozen peas, basil, and butter to the pan.
Cook for about 5 more minutes, stirring occasionally.
Add chicken or vegetable broth and a splash of balsamic vinegar to the pan.
Simmer until the sauce is slightly thickened, about 5 more minutes.
Season with salt, pepper, and crushed red pepper flakes to taste.
Combine the sauce with the cooked pasta in a large bowl or pot.
Serve immediately.
Garnish with additional balsamic vinegar and pecorino romano cheese, if desired.
Expert advice for the best results
Soaking the burdock root helps to soften its texture and mellow its flavor.
Adjust the amount of red pepper flakes to your preference.
Freshly grated pecorino romano cheese adds the best flavor.
Everything you need to know before you start
15 minutes
The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
Serve in a bowl with a sprinkle of pecorino romano cheese and a drizzle of balsamic vinegar.
Serve with a side salad.
Pair with crusty bread.
The crisp acidity of the wine complements the earthiness of the dish.
Discover the story behind this recipe
Represents rustic Italian cuisine utilizing seasonal ingredients.
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