Artichoke & Leek Orecchiette with Truffle Stracciatella

Tender orecchiette tossed through a creamy leek and artichoke sauce, finished with generous spoonfuls of our Truffle Stracciatella that melt into the warm pasta for a rich, earthy finish. Perfect for an easy yet indulgent weeknight meal.

Ingredients

Pasta

400g orecchiette

Salt, for pasta water

Sauce

2 tbsp olive oil

30g butter

2 medium leeks, white and pale green parts only, thinly sliced

3 garlic cloves, finely chopped

2 x 400g tins artichoke hearts, drained and roughly chopped (or 300g marinated artichokes, drained)

100ml dry white wine (optional)

150ml vegetable stock

150ml thickened cream

40g grated parmesan

1 tsp lemon zest

Salt and freshly cracked black pepper

To Finish

250g That's Amore Truffle Stracciatella

Fresh thyme leaves

Extra virgin olive oil

Freshly cracked black pepper

Extra grated parmesan (optional)

Instructions

Step 1

Bring a large pot of generously salted water to the boil. Cook the orecchiette until al dente, reserving 1 cup of the pasta water before draining.

Step 2

Meanwhile, heat the olive oil and butter in a large frying pan over medium heat. Add the sliced leeks with a pinch of salt and cook for 8–10 minutes until soft and sweet, stirring occasionally.

Step 3

Add the garlic and cook for 1 minute until fragrant. Stir through the chopped artichokes and cook for a further 3–4 minutes until lightly caramelised.

Step 4

Pour in the white wine (if using) and simmer until mostly reduced. Add the vegetable stock and cook for 2–3 minutes before stirring in the cream. Simmer gently for another 3–4 minutes until slightly thickened.

Step 5

Stir through the grated parmesan and lemon zest. Taste and season with salt and black pepper. If the sauce is too thick, loosen it with a splash of the reserved pasta water.

Step 6

Add the cooked orecchiette to the pan and toss until every piece is coated in the creamy artichoke and leek sauce.

Step 7

Divide between bowls and generously spoon over the Truffle Stracciatella while the pasta is still hot. Finish with fresh thyme, a drizzle of extra virgin olive oil, cracked black pepper and extra parmesan, if desired.

Step 8

Step 9