Pasta with fried artichoke chips, pancetta, roasted tomatoes and lemon breadcrumbs

Roast Italian cuisine
pasta with fried artichoke chips, pancetta, roasted tomatoes and lemon breadcrumbs

Roasting

I've been interested in trying fried artichoke slices in pasta for awhile now. I saw a picture of it years ago and it just looked so satisfying without being too filling. After a little experimenting, I found that adding some pancetta with a bunch of roasted tomatoes with some parmesan cheese gave the pasta more heft and flavor. To bring in some light lemon flavor, I cooked the artichokes in aciduated water before frying and added some lemon breadcrumbs at the end. Paired with a salad, it makes for a great spring or summer pasta dinner.

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Tags:
crumb pasta roasted tomatoes

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{% trans 'Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.' %}

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