Artichoke Pancetta Pasta

This is a pretty baller summer pasta - light, lemony, herby, with just a few bursts of richness, this will satisfy a family after a long day at the beach or park. I like to use the Poshi Artichokes pouches I picked up at Costco, but if you’re in a pinch, any jar of marinated artichokes will do.

INGREDIENTS

3 packages of Poshi Artichokes or 1 jar of store-bought marinated artichokes, drained.
8 oz corkscrew pasta or fusilli
Salt
1 Tbsp extra-virgin olive oil, more as needed
6 oz pancetta, diced
1 large leek, halved and thinly sliced
½ tsp ground black pepper, more for serving
2 Tbsp white wine, like pinot grigio
2 Tbsp chopped chives
¼ cup parsley leaves, chopped
¼ cup grated Parmesan cheese, more for serving
Fresh lemon juice, for serving

DIRECTIONS

• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.

• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.

• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, ½ teaspoon salt and ½ teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in pinot grigio, scraping up any browned bits from bottom of skillet.

• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.

• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.