Burdock, Artichokes And Peas Pasta

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb spaghetti (i use whole wheat)
• 1 burdock root, julienned (approximately 8 to 10-inches in length or ~ 2 cups, peel if desired, but i do not)
• water, to soak burdock
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• 1 lemon, zest of
• 1/2 cup marinated artichoke hearts, chopped
• 2 cups frozen peas
• 1/4 cup fresh basil
• 1/2 cup chicken broth or 1/2 cup vegetable broth
• 3 tablespoons butter
• crushed red pepper flakes, to taste
• balsamic vinegar, to taste
• salt and pepper, to taste
• pecorino romano cheese, to serve

Recipe

• 1 soak julienned burdock in enough water to cover plus 1-2 tsp balsamic vinegar for at least 30 minutes.
• 2 cook and strain pasta.
• 3 drain the burdock.
• 4 heat a large frying pan over medium-high heat and sauté shallots, garlic, lemon zest and burdock in the olive oil until shallots and garlic are softened and lightly golden.
• 5 add artichoke hearts, peas, basil and butter and continue to cook for about 5 more minutes.
• 6 add broth and a splash of balsamic vinegar and cook at a quick simmer until sauce is slightly thickened, about 5 more minutes.
• 7 add salt, pepper and pepper flakes to taste.
• 8 combine with pasta in a large bowl or pot or serve over pasta.
• 9 serve with a little more balsamic vinegar if desired and pecorino-romano cheese.
• 10 for vegetarian do not use chicken broth.