Fusilli with artichokes and goat cheese

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Fusilli with artichokes and goat cheese
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725
Calories per serving
  • Vegetarian
  • Energy Kcal 725
  • Carbohydrates g 72.1
  •   of which sugars g 5.9
  • Protein g 30.3
  • Fats g 35
  •   of which saturated fat g 13.19
  • Fiber g 12.6
  • Cholesterol mg 63
  • Sodium mg 1057
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Fusilli with artichokes and goat cheese is a classic Italian dish that's both creamy and light. Originating from Central or Southern Italy, it really shows how simple ingredients can shine. You’ll love the tender artichoke slices—quickly sautéed to keep their fresh taste and a bit of bite. And the sauce? It blends goat cheese with salty pecorino, making everything super moist and tangy. Topping it off with toasted almond fillets adds a satisfying crunch, complementing the rich flavors. It’s a meal that’s quick to prepare. Really, it tastes special, perfect for when you want something delicious without the fuss.

In Italian kitchens, this fusilli with artichokes and goat cheese can be served hot or slightly cooled for a warm, almost creamy salad vibe. Either way, the flavors blend perfectly. The goat cheese melts into the pasta, coating each bite with a rich, soft sauce that's never too heavy. The artichokes keep it fresh, and those toasted almonds provide an awesome crunch—seriously good. Regional variations abound, you know—some might use local artichokes or swap pecorino for another sharp cheese, but the heart stays the same. For anyone looking for easy pasta recipes or quick Mediterranean pasta dishes that don’t skimp on flavor, this one’s a winner. It's ideal for a weeknight meal, but it wouldn't be out of place at a weekend lunch with friends. It is filling without being heavy, and the mix of tender artichoke, sharp cheese, and that crispy almond topping is really really tasty. This quick vegetarian dinner showcases how great Italian food can be when you keep it simple and let each ingredient do its thing. Pretty much.

INGREDIENTS
725
Calories per serving
Fusilli pasta 11.3 oz (320 g) -
Extra virgin olive oil 5 spoonfuls
Garlic 1 clove
Peeled almonds 1.8 oz (50 g)
Pecorino cheese 1.4 oz (40 g) - to grate
Fine salt to taste
Black pepper to taste
Artichokes 4
Fresh goat cheese 2 cups (300 g)
Parsley 2 spoonfuls - minced
Preparation

How to prepare Fusilli with artichokes and goat cheese

Begin preparing the fusilli with artichokes and goat cheese by bringing the water to a boil for cooking the pasta: salt once boiling. Then cut the artichoke hearts into rather thin slices 1; heat 2 tablespoons of oil in a pan over high heat, add the garlic 2 and sauté for a minute. Add the sliced artichokes and let them brown and flavor well for 3 minutes 3.

Lower the heat, cover with a lid and let cook for 15 minutes, or until they are tender. If necessary, add a splash of hot water (or vegetable broth) 4 during cooking. Once cooked, add the parsley 5 and salt. In a large bowl, mix goat cheese, salt, pepper, and half of the Pecorino 6.

also add the remaining oil 7. Cut the almonds into sticks with a knife and toast them in a non-stick pan 8 then add them to the dressing 9.

Cook the pasta al dente 10 and drain it, setting aside a few tablespoons of cooking water. Combine the pasta with the ingredients in the bowl 11 and finally add the artichokes, with their cooking liquid, also add the remaining pecorino and mix well. Serve the fusilli with artichokes and goat cheese piping hot 12!

Advice

You can replace the almonds with toasted pine nuts.
To make this dish more substantial and tasty, you can add crumbled sausage to the artichokes!

For the translation of some texts, artificial intelligence tools may have been used.
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