Lemon Artichoke Capellini

1/2 lb. capellini

2 tbsp. extra virgin olive oil

4 garlic cloves, minced

14 oz. small baby artichokes, halved or quartered

1/2 tsp. crushed red chili flakes

1/4 cup white wine

2 tbsp. butter

Juice of 1-2 lemons

1/2 cup Parmigiano Reggiano, finely grated

1/4 cup Italian parsley, finely chopped

1/3 cup lemon-garlic panko breadcrumbs

Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

1/2 cup plain panko breadcrumbs

2 tbsp. extra virgin olive oil

1 garlic clove, minced

Juice of 1/2 lemon

1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

Stir in the panko breadcrumbs along with the salt and toast in the pan.

Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Lemon Artichoke Capellini:

Bring a large pot of water to a boil.

Meanwhile, add the olive oil to a large sauté pan over medium-low heat,and sauté the garlic for 1-2 minutes until fragrant.

Add the artichokes and red chili flakes. Sauté until the artichokes are soft and tender.

Add the white wine and simmer for 1-2 minutes.

Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water.

Add the butter and lemon juice to taste. Toss on medium-high heat.

Remove from heat and add the Parmigiano. Toss again until combined.

Plate and top with chopped parsley, lemon-garlic panko breadcrumbs and more Parmigiano.

Well thats all the news, See ya down on the farm