Cooking and eating are so often connected to memories. Memories of our families, places we’ve been, good friends, good times… When I cook this dish I’m reminded of Lafayette, southern Louisiana, where I was introduced to Cajun/Creole cooking. Served with spicy Cajun shrimp, this dish is a delicious example of the fusion of French, Italian, African, and Spanish traditions that are reflected in Creole and Cajun food. Eating a plate of this pasta and shrimp, I can almost hear my grandmother’s laugh and Zydeco music off in the distance. Bon appetit et laissez le bon temps rouler!

Creamy Artichoke Pasta with Lemon and Capers
Serves 4

Ingredients:

1 pound thin linguine, fettuccine, or rotini
1 cup ricotta
½ cup extra-virgin olive oil
½ cup freshly grated pecorino or Parmesan
Zest and juice from ½ lemon
¼ cup dry white wine
1 clove garlic minced
1 tablespoon capers
4 canned or frozen (not marinated) artichokes halved
Kosher salt
Freshly ground black pepper
¼ teaspoon of crushed red pepper flakes

Garnish with freshly snipped or torn basil
Optional: serve with Spicy Cajun Shrimp

Preparation:
Bring a large pot of salted water to a boil.

While you prepare the sauce, cook your pasta and reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, combine the ricotta, oil, pecorino, lemon juice, and zest in a medium bowl. Season with salt, pepper, and a pinch of red pepper flakes. Set aside.
Over medium heat, add a tablespoon of olive oil to a skillet and briefly sauté the garlic and capers stirring constantly, about a minute, don’t let the garlic burn.
Add a pinch of red pepper flakes, the artichokes, and the ¼ cup of wine; bring to a boil stirring until the wine has almost evaporated.
Reduce the heat to low and add the ricotta mixture and stir. Add a ¼ cup of reserved pasta water if the sauce is too thick and not creamy smooth. Keep adding a ¼ cup of pasta water at a time, stirring constantly until the sauce is creamy and the consistency you want. Check for salt and pepper to your taste.
Add the cooked pasta to the sauce and stir gently to coat.
Sprinkle with grated pecorino or parmesan and garnish with basil, and more freshly ground black pepper.

Optional: serve as above garnished with 3-4 Spicy Cajun Shrimp.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a26830130/ricotta-pasta-recipe

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Serves 4

Ingredients:
1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka (or dry vermouth)
1/2 teaspoon salt
1/2 cup chopped fresh dill
2 teaspoons capers
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon red pepper flakes (optional)
2 cups flaked broiled salmon (wild, or farm-raised Faroe Islands Salmon)
12 oz campanelle pasta

Preparation:
1. Place a large (6-8 quart) pot of water with a teaspoon of salt on the stove to bring to a boil.
2. Cook the onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes.
3. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until the sauce is reduced to 2 cups, 40 to 50 minutes.
4. Remove from heat and stir in the dill, capers, lemon zest and juice, and pepper.
5. Reserve 1/2 cup sauce, then add the salmon to the saucepan and cook over moderately low heat until the fish is just heated through 2 to 3 minutes.
6. While the fish is heating in the sauce, add the pasta to the pot of boiling salted water and cook about 8 minutes until al dente.
7. Reserve 1/2 cup pasta-cooking water and then drain pasta in a colander.
8. Return pasta to pot, then toss with reserved ½ cup of sauce and cooking water.
9. Serve pasta immediately with fish and sauce spooned over the top.
10. Garnish with chopped dill and coarse-ground black pepper, and an optional pinch of red pepper flakes.

*Note: Bright green, sweet, crunchy sugar-snap peas make a good side dish to serve with this pasta dish. Or, try a slightly bitter, peppery Arugula and Manchego Salad dressed with a light Grapefruit and Honey Vinaigrette.

**Note: A dry Viognier or soft Loire Valley Sauvignon Blanc pair beautifully with this light, creamy, lemony-dill inflected sauce.

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Creamy Artichoke Pasta with Lemon and Capers →

Campanelle with Salmon and Lemon Dill Sauce →