Prep 25 mins
Cook 45 mins
Burdock root looks kind of weird, but is absolutely delicious and so very good for you. It has a clean but earthy flavor that many people compare to artichokes or celery. Interestingly, it grows in the wild in North America- you know those "burrs" that stick t you when you go for a walk in a meadow? Those are from the burdock plant! I purchase burdock at the health food store, but you can also find it at Asian food stores. I guess this is kind of a non-traditional recipe, since burdock is usually used for Asian food, but trust me, it's delicious! Cook time includes 30 minute soak time for the burdock, but not time to cook the pasta.
- 1 lb spaghetti (I use whole wheat)
- 1 burdock root, julienned (approximately 8 to 10-inches in length or ~ 2 cups, peel if desired, but I do not)
- water, to soak burdock
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 4 garlic cloves, finely chopped
- 1 lemon, zest of
- 1⁄2 cup marinated artichoke hearts, chopped
- 2 cups frozen peas
- 1⁄4 cup fresh basil
- 1⁄2 cup chicken broth or 1⁄2 cup vegetable broth
- 3 tablespoons butter
- crushed red pepper flakes, to taste
- balsamic vinegar, to taste
- salt and pepper, to taste
- pecorino romano cheese, to serve
- Soak julienned burdock in enough water to cover plus 1-2 tsp balsamic vinegar for at least 30 minutes.
- Cook and strain pasta.
- Drain the burdock.
- Heat a large frying pan over medium-high heat and sauté shallots, garlic, lemon zest and burdock in the olive oil until shallots and garlic are softened and lightly golden.
- Add artichoke hearts, peas, basil and butter and continue to cook for about 5 more minutes.
- Add broth and a splash of balsamic vinegar and cook at a quick simmer until sauce is slightly thickened, about 5 more minutes.
- Add salt, pepper and pepper flakes to taste.
- Combine with pasta in a large bowl or pot or serve over pasta.
- Serve with a little more balsamic vinegar if desired and pecorino-romano cheese.
- For vegetarian do NOT use chicken broth.