with artichokes, pecorino cheese, and sun-dried tomatoes
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Tough day at the salt mines? This elegant artichoke-studded pasta dish with white wine cream, jammy sun-dried tomatoes, and sharp pecorino cheese is the perfect weeknight retreat. Comforting, creamy carbs to the rescue! Twirl some of this linguine around your fork and kick your hunger to the curb.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Quarter lemon lengthwise. Stem and mince parsley. Mince garlic. Rinse artichokes and coarsely chop. Place sun-dried tomatoes in a small bowl and cover with warm water to rehydrate.
Cook the Pasta
Add linguine to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water and drain pasta in colander. While pasta cooks, start sauce.
Start the Sauce
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and garlic to hot pan and cook until garlic is light brown and aromatic, 30 seconds. Add white wine, cream, vegetable base, and ½ cup reserved pasta water (reserve remaining for loosening sauce later). Bring to a simmer and cook until sightly thickened, 4-5 minutes.
Finish the Sauce
Add artichokes, half the parsley (reserve remaining for garnish), and half the pecorino (reserve remaining for garnish). Squeeze up to two lemon wedges into pan (to taste). Taste, and season with a pinch of salt and pepper, if desired.
Toss the Pasta
Add cooked linguine and butter to pan and toss to coat. If you need to loosen sauce, add reserved pasta water 2 Tbsp. at a time. Drain sun-dried tomatoes and add to pan (reserve a pinch for garnish). Season to taste with salt and pepper.
Plate the Dish
Serve pasta in a bowl or plate. Garnish with remaining parsley, remaining pecorino, and remaining sun-dried tomatoes. Squeeze remaining lemon wedges over pasta just before serving.
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