You’ve likely passed by sunchokes, also known as Jerusalem artichokes, more times than you know. You might have mistaken the inconspicuous little root vegetables for ginger, or even a strangely knobbly potato, but we promise once you experience the exquisite and powerful flavors harnessed within each one they’ll become a new favorite. A member of the sunflower family, Jerusalem artichokes are a great source of iron, magnesium and potassium. As indicated in their name, they taste similar to artichokes, and deliver a sweet, nutty flavor with hints of hazelnut. Roasted in olive oil, cooked into soup, or pureed into creamy pesto, they’re exceptionally versatile and add delicious flavor wherever they go. If you can’t get your hands on these delicious roots, you can always substitute a jar of marinated artichoke hearts for a similarly delicious outcome. 

BUCATINI WITH JERUSALEM ARTICHOKE PESTO

Serves 4

INGREDIENTS

▢ 8 oz Bucatini
▢ 4 oz pancetta
▢  2 cloves confit garlic
▢ 1/2 lb sunchokes
▢ 1 lemon zested and juiced
▢ 1 tsp Nepitella
▢ 1/2 tsp Organic Oregano Flowers
▢ 6 tsp Heritage Blend Olive Oil
▢ 1/2 cup shredded Parmigiano Reggiano
▢ salt & pepper
▢ Fresh parsley to serve

DIRECTIONS

1. Preheat your oven to 425°F. 
2. Cut the sunchokes into quarters. Toss with 2 tbsp olive oil and season with salt and pepper. Roast until soft and golden, roughly 30 minutes. 
3. Meanwhile, chop the pancetta into small pieces and place them in a large pan over low heat to render the fat. Stir every so often until the fat has rendered and the pancetta is crispy, roughly 20 minutes. Remove from the pan with a slotted spoon and place on a towel-lined plate.  
4. When the sunchokes are finished roasting, allow them to cool slightly before adding them to a food processor with the confited garlic, lemon zest and juice, Nepitella, Dried Oregano Flowers, Parmigiano Reggiano and 4 tbsp olive oil. Pulse until it reaches your desired consistency. 
5. Bring a large pot of water to a boil and salt. Boil the Bucatini until al dente, roughly 9-12 minutes. Drain, reserving ½ cup of the pasta water. 
6. Add the noodles to the pan with rendered fat and place over low heat. Stir to coat the noodles with fat before adding the pesto and folding it into the pasta, coating the noodles with sauce. Fold in the crispy pancetta and serve with fresh parsley. 
7. Mangiamo.