Weeknight Artichoke Pasta with Alexandra’s Pikliz

Ingredient (Makes 2 servings)

• 1 tbsp butter
• 1 tbsp minced garlic
• 1 tbsp Alexandra’s Pikliz
• 2 tbsp crumbled goat cheese
• 1 cup chicken broth
• 5-7 asparagus stalk
• 4 marinated artichoke hearts
• 6 oz spaghetti pasta

Steps

1. In a large pot, bring water to boil and cook spaghetti as per packaging instruction. I usually do 7 min for spaghetti for an al-dente texture.
2. Strain in a colander and reserve
3. In a pan, melt butter and add minced garlic
4. After aroma appears, add chopped asparagus stalk and lightly cook on medium-high heat for 1 min.
5. Add in artichoke hearts and continue to stir for 30 sec or so
6. Add in chicken stock, bring to a boil then turn the heat to simmer until all ingredients are fully cooked, about 5 min.
7. Add a generous scoop of Alexandra’s Pikliz.
8. Toss in the cooked spaghetti, mix with goat cheese and serve.
9. If you want an extra kick, add another heap scoop of Alexandra’s Pikliz!

Picture and Recipe credit: Smileey.Lucy