| 1 box | BARILLA Fettuccine |
| 1 pound | fresh baby artichokes |
| 1/4 cup | fresh mint, chopped |
| 2 medium cloves | garlic, minced |
| 1/2 cup | olive oil |
| 1 lemon | lemon zest |
| 2 lemons | fresh lemon juice |
| 1/2 teaspoon | ground coriander |
| 3/4 cup | pine nuts, toasted |
| to taste | salt |
| to taste | white pepper |
BRING a large pot of water to a boil.
PEEL outer leaves from the baby artichokes, trim the stems and trim the pointed tips. Prepare a bowl with water and the juice of one of the lemons to place the artichokes in. The lemon will prevent them from oxidizing until you are ready to use them.
SLICE the artichokes. In a sauté pan place the olive oil, garlic and mint. Sauté the artichokes until crispy, add lemon zest, juice of the other lemon and pine nuts.
COOK the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.
DRAIN the pasta, and return it to the sauté pan with the sauce over high heat. Add a little pasta water to prevent it from drying out. Drizzle a little bit of olive oil and toss the pasta in the pan several times and serve.
Giancarla
Shrimp or lobster are very tasty on top of this pasta too.