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The best thing to pair and share with Garganelli
Ingredients
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Entrées
Method
Entrées
Cook the Garganelli
Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Prepare the Artichoke Mixture
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Add the artichoke hearts (drained and chopped) and cook for an additional 3-4 minutes, stirring occasionally.
Combine Ingredients
Add the cooked garganelli pasta to the skillet with the artichoke mixture. Pour in the lemon juice, and stir to combine. If the mixture seems dry, add some reserved pasta water, a little at a time, until you reach the desired consistency.
Add Pistachios and Lebna
Fold in the shelled pistachios and the lebna. Season with salt and freshly ground black pepper. Gently mix until everything is well combined and heated through.
Serve and Garnish
Transfer the garganelli to serving plates. Garnish with fresh chopped parsley and additional pistachios if desired. Serve warm.