Artichoke, Pea And Speck Lumaca Rigata

This pasta dish combines the fresh tasting flavours of lemon alongside artichoke and peas with the gently spiced, saltiness of speck.

Ready in just over 10 minutes this recipe is perfect for a quick lunch or dinner, particularly in spring or summer.

It uses the pasta shape Lumaca Rigata, known for its distinct shape of looking like a snail shell, which comes from the Italian lumaca for snail! Its distinct ridges are bronze drawn in Gragnano, home of Garofalo Pasta. It’ perfect for soaking up the flavour of the dressing and creating a tasty dish that can be served as a main or even serve it up as a side dish for BBQs and buffets.

---

Print

With ImageWithout Image

Artichoke, Pea and Speck Lumaca Rigata

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

Lumaca Rigata from Garofalo is the perfect shape for this pasta dish that pairs artichoke and peas with crispy speck

Ingredients

• 180g of Garofalo Lumaca Rigata
• 75g fresh or frozen peas
• 80g speck or prosciutto
• 1 tin of artichoke hearts, quartered
• 1 tbsp garlic olive oil
• 1tsp oregano
• 40ml extra virgin olive oil
• 5ml white wine vinegar
• Juice of half a lemon and zest
• Black Pepper

Instructions

1. Bring a large pan of water to the boil, salt the water once boiling
2. Add your Garofalo Lumaca Rigata to the salted, boiling water. After 8 minutes of the pasta boiling, add the peas to the pasta and boil for a further 2 minutes.
3. Meanwhile prepare the lemon dressing - mix the extra Virgin olive oil, white wine vinegar and lemon juice in a small measuring jug or bowl, and season with black pepper
4. Then using a flat based pan or frying pan, add 1tbsp of garlic flavoured olive oil (or extra virgin olive oil with a crushed garlic clove to flavour, just remember to remove before serving) on a low heat. Add the quartered artichokes with 1tsp of dried oregano, stir to coat in the oil and oregano
5. Tear in the speck to the pan and increase the heat a little and allow the speck to crisp up.
6. Then drain your pasta when cooked, and stir into the artichokes and speck. Drizzle the lemon dressing over and toss together to coat the pasta. Add the zest of half a lemon.
7. Serve and season with black pepper. This dish can be served hot or cold, as a meal on its own or as an accompaniment for grilled chicken or fish - especially from the BBQ!
8. Add some fresh Parmesan to serve if desired.

Nutrition Facts

Calories

695.48

Fat (grams)

36.57

Sat. Fat (grams)

8.23

Carbs (grams)

46.93

Fibre (grams)

5.75

Net carbs

7.67

Sugar (grams)

3.45

Protein (grams)

15.12

Sodium (milligrams)

710.62

Cholesterol (grams)

26.4

Values per whole meal

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

---