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Foraging with Alexis Nikole Nelson.
A recipe from “Pasta Grannies” by Vicky Bennison gave us the idea for this pasta dish. The sauce is made by blitzing artichokes in a blender. For ease, we use canned artichokes instead of fresh, but we first brown them in a mixture of olive oil and rendered pancetta fat to build flavor in the sauce. The crisp bits of pancetta lend texture and saltiness, lemon adds brightness and balance, and a generous amount of Parmesan ties all the elements together.
pound linguine OR fettuccine
Kosher salt and ground black pepper
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