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Lemony Artichoke & White Bean Fettuccine Recipe

Lemony Artichoke & White Bean Fettuccine recipe


This is a yummy pasta dish with artichokes and white beans. It has a lemony taste and is topped with almonds. You cook pasta, mix it with artichokes and beans, and add lemon and almonds on top.


200 g Fettuccine
3 Garlic Cloves
1 x (280 g) Jar Of Marinated Artichokes (200 g Drained Weight)
1 x (400 g) Tin of White Beans (240 g Drained Weight)
30 g Slivered Almonds
1/2 Tsp Red Pepper Flakes
2 Lemons
2 Tbsp Olive Oil
Salt to taste
Black Pepper to taste


Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, about 8 minutes. Reserve 1 cup of pasta water, then drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.
While the pasta cooks, mince the garlic. Drain the artichokes and cut them into bite-sized pieces if necessary. Rinse and drain the white beans.
In a small pan, toast the slivered almonds over low heat until golden, shaking the pan occasionally, about 4 minutes. Set aside.
In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the garlic and sauté for 1 minute. Add the artichokes and sauté for another 3 minutes. Then, add the white beans and cook for 5 minutes, stirring occasionally, until the artichokes and beans are heated through.
Zest the lemons and set the zest aside. Then, juice the lemons.
Add the cooked fettuccine to the skillet with the artichokes and beans. Pour in half of the reserved pasta water to loosen the sauce, adding more if needed. Stir in half of the lemon juice, and season with salt and black pepper.
Divide the pasta among plates. Top with toasted almonds, lemon zest, the remaining lemon juice, and red pepper flakes. Serve immediately.

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