This pasta dish, made with grilled or roasted artichoke hearts, tangy olives and a handful of peppery arugula, is tossed in lemon and garlic-infused olive oil creating a perfect combination of flavors. We love to serve it with a grilled slice of sourdough bread and a side salad for a delightful, light springtime meal.

    You usually think of pasta as a chilly weather dish, but when done with the right ingredients, it’s perfect for a light meal on a warm spring or summer evening. This is exactly that kind of pasta recipe. It’s light, bright, and full of bold flavors. It’s super easy to make and perfect for when you want something satisfying but not heavy, elegant but still effortless.

    The flavor really starts with the olive oil. Gently infused with garlic and fresh lemon, it becomes the backbone of the entire recipe – simple, fragrant, and full of depth. Tossed with delicate strands of capellini, it coats every bite without weighing it down, letting each ingredient shine. The smoky, tender grilled artichokes, olives, and a handful of fresh arugula give the pasta the depth, and a final squeeze of lemon ties everything together, giving the dish that signature brightness that keeps you coming back for another forkful.

    Enjoy this meal on the patio with a glass of Sancerre!

Roasted Artichoke Heart Pasta

INGREDIENTS

Garlic & Lemon Infused Olive Oil
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
2 tbsp. fresh-squeezed lemon juice

Grilled or Roasted Artichoke Hearts
1 (14 oz.) can quartered artichoke hearts
2 tbsp. extra-virgin olive oil
1 tsp. lemon pepper

Pasta and Toppings
1 lb. capellini pasta (angel hair)
1 1/2 cups olives (we like Castelvetrano and cracked green olives for this, but you can definitely use your favorite kind of olives).
2 cups arugula leaves
1/2 cup pistachios, (roasted and salted), coarsely chopped
1/2 cup Gruyere cheese, grated. (Can also use Parmesan or Pecorino Romano)
1-2 whole lemons, sliced
 
DIRECTIONS

Preparing the Infused Olive Oil

    Heat the olive oil over medium heat on the stove. Add the minced garlic, and reduce heat to low. Cook until the garlic is a little bit sizzled. Add lemon juice. Set aside until ready to heat and serve. This step is best done several hours ahead of time so the flavors have a chance to infuse the oil. But, if you’re in a hurry, you can also do this step as you prepare the rest of the ingredients. 

Grill or Roast Artichoke Hearts

    Lay artichoke hearts out on a tray and drizzle with olive oil. Season with lemon pepper. Roast at 425 F for about 10 minutes, or until the edges start to become golden-brown. Remove from heat. Note: This can also be done indirectly on the barbecue over medium-high heat and set aside.

Assembling the Pasta

    Cook pasta to al denté. Drain and toss with warmed olive oil mixture, arugula, roasted artichoke hearts and olives. Serve in hot pasta bowls or plates, and garnish with lemon slices, pistachios and Gruyère cheese. 

    Serve with a slice of toasted or grilled sourdough bread, brushed with olive oil.