Name: Casarecce with artichokes, capers, dill, lemon and mozzarella
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 globe artichokes; 1 lemon, halved; 400 gm dried casarecce; 60 ml (¼ cup) extra-virgin olive oil; 2 golden shallots, thinly sliced on a mandoline; 1 small garlic clove, thinly sliced on a mandoline; 20 gm salted capers, rinsed; 1 tbsp lemon juice, plus finely grated rind, to serve; 2 buffalo mozzarella balls, torn; ¼ cup torn dill, plus extra to serve; Crème fraîche or finely grated parmesan, to serve

Casarecce with artichokes, capers, dill, lemon and mozzarella

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

Serves 4

Prep

15M

Cook

25M

Total

40M

The rolls of casarecce are ideal for lighter sauces or cheeses, such as the mozzarella here, which melts into them as it warms. Strozzapreti makes a great substitute.

Need some tips on preparing artichokes? Read our guide.

Ingredients

4 globe artichokes

1 lemon, halved

400 gm dried casarecce

60 ml (¼ cup) extra-virgin olive oil

2 golden shallots, thinly sliced on a mandoline

1 small garlic clove, thinly sliced on a mandoline

20 gm salted capers, rinsed

1 tbsp lemon juice, plus finely grated rind, to serve

2 buffalo mozzarella balls, torn

¼ cup torn dill, plus extra to serve

Crème fraîche or finely grated parmesan, to serve

Method

1.Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration. Halve hearts, remove hairy choke with a teaspoon, then rub cut sides with lemon. Bring a large saucepan of salted water to the boil, add artichoke and boil for 2 minutes to par-cook. Remove with a slotted spoon, leaving water in pan on the heat, and cut artichokes into wedges.

2.Add casarecce to artichoke water and cook until al dente (8-10 minutes). Drain well, reserving 2 tbsp pasta water.

3.Meanwhile, heat olive oil in a deep frying pan over medium-high heat, add shallots and garlic and sauté until just softened (2-3 minutes). Add artichokes to pan along with capers, lemon juice and rind, and 2 tbsp pasta water, and stir until artichokes are tender (5-7 minutes). Add pasta, mozzarella and dill, and toss to combine and warm mozzarella (1-2 minutes). Season to taste and serve topped with crème fraîche or parmesan and scattered with extra dill.