Truffle-and-artichoke pasta with Parmesan
4
Easy
10 minutes
10 minutes
The ultimate weeknight indulgence: this creamy truffle-and-artichoke pasta is rich, comforting, and comes together in minutes. Belazu’s Truffle and Artichoke Pesto brings instant depth and umami, so there’s no need to fuss with cream or complicated sauces. Tossed with shell pasta (conchiglie), the sauce hugs every curve for the perfect bite. Finished with marinated artichokes, loads of Parm and cracked black pepper – it’s the pasta hug you didn’t know you needed.
Ingredients
Method
- 350 g Woolworths conchiglioni pasta
- 3 T Belazu Truffle and Artichoke Pesto
- 150 g Woolworths marinated artichoke hearts, drained and roughly chopped
- 50 g Parmesan, finely grated, plus extra for serving
- extra virgin olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Bring a large saucepan of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water before draining.
2. Return the cooked pasta to the pan. Stir in Belazu Truffle and Artichoke Pesto and a splash of reserved pasta water to create a creamy sauce.
3. Add the artichoke hearts and grated Parmesan. Stir until the pasta is coated and warmed through.
4. Serve hot with extra Parmesan, a drizzle of olive oil and freshly cracked black pepper.
Cook’s note: For extra indulgence, drizzle with a touch of truffle oil before serving.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
Whether you’re adding something new to a weeknight meal or building a dish around one great ingredient, Belazu pastes and pestos make it easy. Shop the full range at Woolworths and enjoy big flavour with minimal effort – there's no need to make it from scratch.
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