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Smoked Artichoke Pasta with Lemony Vinaigrette |
Prep Time: 25 mins Cook Time: 10 - 12 mins
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Yield:6-8
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INGREDIENTS: |
1/4 cup |
fresh lemon juice |
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1/4 cup |
finely chopped Kalamata olives |
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1 tsp |
finely chopped fresh thyme leaves |
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1/3 - 1/2 cup |
extra-virgin olive oil |
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Kosher salt |
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Ground black pepper |
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3 |
medium sweet peppers (red, yellow, and orange), cut into 1/4-inch strips |
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2 (14oz) |
cans artichoke hearts (not in marinade) or 12 frozen artichoke hearts, thawed, drained, and quartered |
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1/4 cup |
extra-virgin olive oil |
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2 tsp |
minced garlic |
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1 |
large handful (1 to 1 1/2 cups) oak or hickory wood chips soaked in water at least 30 mins. |
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8 oz |
dried penne pasta |
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8 oz |
fresh mozzarella cheese, cut into 1/4-inch cubes |
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DIRECTIONS:
- Prepare gas or charcoal grill for two-zone fire over medium heat (350 to 450 degrees) and preheat 12-inch grill pan on the cooking grates.
- In a medium nonreactive serving bowl whisk lemon juice, olives, and thyme. Continue whisking and drizzle the 1/3 to 1/2 cup oil in a steady stream until dressing is emulsified. Season to taste with salt and pepper. Set aside.
- In a large bowl toss peppers and artichokes with the 1/4 cup olive oil and the garlic.
- Drain and add wood chips to charcoal or to gas grill; close lid. When the wood begins to smoke, arrange the peppers and artichokes in a single layer on the grill pan. Cook over direct medium heat, with the lid closed as much as possible, until slightly
- charred and softened, 10 to 12 mins., turning ocassionally. Wearing insulated BBQ mitts, remove the pan from the grill and set it on a heatproof surface. Transfer the vegetables to the serving bowl with the dressing.
- Cook pasta in a large pot of boiling, salted water according to package directions. Drain pasta and add to serving bowl. Add cheese, toss to combine. Serve warm or at room temperature.
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