Creamy Artichoke Tagliatelle | Italian Pasta with Ricotta and Pine Nuts

In a dry pan over medium heat, toast the pine nuts for 2–3 minutes until golden brown and fragrant, then immediately transfer to a small bowl to cool. Crush or finely mince the garlic cloves, cut the well-drained artichoke hearts in half or into quarters, and finely zest the organic lemon.

Bring a large pot of plenty of lightly salted water to a boil. When boiling vigorously, add the tagliatelle and cook until al dente according to the package instructions. Before draining, ladle out 1–1.5 dl of the starch-rich cooking water.

In a deep pan, heat the extra virgin olive oil together with the butter. Add the artichokes and finely minced fresh garlic along with the thyme leaves, then sauté for 3–4 minutes until the artichokes are lightly browned and fragrant.