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I’ve come to love this recipe. It seems like an odd mix of ingredients, but it comes together nicely.

Ingredients:

  • 2 tbsp traditional olive oil
  • 600 g sliced leek
  • 1 chicken stock cube
  • 1 courgette
  • 400 g tinned artichoke hearts
  • 300 g fusilli
  • 20 g fresh parsley
  • 1 lemon
  • 240 g sardines in water -180 g Taggia olives
  • 1 tbsp dried tarragon
  • 250 ml cooking cream

Directions:

Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat. In the meantime, wash the courgette, halve it lengthwise and cut into ½ cm wide slices. Cut the artichoke hearts into quarters. Scoop the leek out of the pan into a tall beaker. Heat the oil in the same frying pan and fry the courgette on high heat for 6 minutes. Stir regularly. In the meantime, bring a large pan of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente. In the meantime, finely chop the parsley. Scrub the lemon clean, halve and squeeze half of the fruit. Cut the other half into slices. Drain the sardines and olives, remove any bones from the fish and cut into pieces. Drain the pasta, but reserve 150 ml of the cooking liquid. Add the reserved cooking liquid together with the tarragon, half of the parsley, 1 tbsp lemon juice and the cooking cream to the leek and puree with the hand blender until smooth. Season with pepper and salt if necessary. Mix the pasta with the leek sauce and divide over the plates. Divide the courgette, artichoke hearts, olives and sardines over the pasta. Garnish with the rest of the parsley and the lemon slices. Serve immediately.

Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1186816/fusilli-met-artisjok-preisaus-sardines-en-olijven