Spaghettinis with artichokes and cherry tomatoes

Name: Spaghettinis with artichokes and cherry tomatoes
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Québécoise
Ingredients: 500 g (18 oz / 1.1 lb) spaghettinis; Olive oil; ½ cup (125 ml) pine nuts; 3 garlic cloves finely chopped; 2 orange peppers cut into cubes; 2 cans of 398 ml (14 oz) artichoke hearts in water, well drained and cut into quarters; 1 tbsp (15 ml) white wine; ½ cup (125 ml) fresh parsley finely chopped; Zest of ½ lemon; 210 g (2 cups / 7 oz) grated pecorino romano cheese (approximately); 1 container of 250 g (9 oz) grape tomatoes cut in half; A handful of fresh arugula; Salt and freshly ground pepper

Preparation 35 min
Cooking 25 min
Servings 4
Freezing I do not suggest

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Ingredients

500 g (18 oz / 1.1 lb) spaghettinis
Olive oil
½ cup (125 ml) pine nuts
3 garlic cloves finely chopped
2 orange peppers cut into cubes
2 cans of 398 ml (14 oz) artichoke hearts in water, well drained and cut into quarters
1 tbsp (15 ml) white wine
½ cup (125 ml) fresh parsley finely chopped
Zest of ½ lemon
210 g (2 cups / 7 oz) grated pecorino romano cheese (approximately)
1 container of 250 g (9 oz) grape tomatoes cut in half
A handful of fresh arugula
Salt and freshly ground pepper

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Preparation

In a large pot of boiling salted water, add the spaghettinis and cook al dente following the instructions on the box. Drain in a colander and drizzle with a stream of olive oil. Mix well and set aside.
In a large skillet heated over medium heat, toast the pine nuts dry for 1 to 2 minutes or until they begin to brown, stirring regularly. Put in a bowl and set aside.
In the same skillet, still over medium heat, add 2 tsp (10 ml) olive oil and sauté the garlic for 1 minute. Add the peppers and artichoke hearts, then cook for 4 to 5 minutes. Salt and pepper.
Pour in the white wine and mix. Add the parsley and lemon zest, and continue cooking for 1 minute.
In the pot used for the pasta heated over medium heat, pour half of the reserved pasta, then half of the pepper mixture and half of the pecorino cheese. Mix well. Continue by adding the rest of the pasta and pepper mixture, and the pine nuts. Mix well again.
Remove from heat, add the grape tomatoes and mix gently. Divide into large bowls, place a handful of fresh arugula on top and garnish with the remaining pecorino cheese.