"Creamy Artichoke and Charred Scallion Pasta For a comforting, veg-forward meal, this recipe transforms dozens and dozens of charred scallions into a cheesy pasta dish. This recipe transforms 50 scallions into a cheesy pasta dish perfect for dinner. Then, emulsifying everything with a shower of Parmesan cheese will lead to an incredibly silky, creamy sauce. For a comforting, veg-forward meal, this recipe transforms dozens and dozens of charred scallions into a cheesy pasta dish."
"Through charring, the fresh scallions go from sharp and savory to smoky and sweet, creating the perfect flavor foundation for the pasta sauce. For additional body and texture, meaty canned artichokes are stirred in the pot alongside lemon juice and zest to brighten up the flavors. Then, emulsifying everything with a shower of Parmesan cheese will lead to an incredibly silky, creamy sauce."
Charred scallions lose sharpness and become smoky and sweet, forming the sauce's flavor base. Fifty scallions are charred and transformed into a cheesy pasta ingredient. Meaty canned artichokes add body and texture when stirred into the pot. Lemon juice and zest brighten flavors and cut richness. A shower of Parmesan emulsifies the elements into an incredibly silky, creamy sauce. The final dish is a comforting, vegetable-forward pasta that balances smoky-sweet scallions, tangy citrus, savory artichoke meatiness, and rich Parmesan creaminess for a satisfying dinner.
Read at www.nytimes.com
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