This hearty recipe is perfect for the cold, winter months. It pairs perfectly with potato puree.
Potato puree couldn’t be easier to make. The Yukon Gold variety are my potatoes of choice. Their texture and taste are vastly superior then your typical Idaho potato.
My grandmother used to make this pasta recipe and it was reserved for very special occasions. The sweet, nutty flavor of the baby artichokes combined with the richness of cream and Parmesan, easily makes this one of the best pasta dishes you will ever eat! Pairs very well with a quality Cabernet.
Here’s another easy recipe which is a combination of scallop recipes I’ve used over the years. You can even use the left over pea puree to make a hot or cold pasta.