Jerusalem Artichoke and Kale Conchiglie Rigate 

Main courseServes 2

This recipe is perfect for when you want the comfort of winter vegetables but fancy something a little fresher.  The olive oil makes the sauce silky and decadent, whilst the shape and texture of the conchiglie rigate pasta makes the ideal base for scooping it up inside the shell. For more recipe inspiration and to buy their range of handmade pasta online visit  


200g Conchiglie Rigate

150g (2-3) Jerusalem artichokes, peeled and cut into ½ cm cubes (place in water to stop them from browning)

25g kale, either Russian kale, Cavello Nero or curly kale

1 banana shallot, finely diced

1 large garlic clove, finely minced

50ml white wine

1/2 tbsp olive oil

5 sprigs fresh thyme

1 lemon

Salt and pepper


  1. Add 1 tbsp of olive oil to a large frying pan and a third of the Jerusalem artichoke cubes with a good pinch of salt and black pepper. Fry the artichokes until soft and golden brown, then remove and place to one side.
  1. Prepare your lemon by removing a strip of the rind with a peeler, then cut it into very thin strips and place in a folded wet tea towel to prevent them from drying out. Juice half the lemon and keep for later.
  1. Drain the remainder of the artichokes and add ½ tbsp of olive oil to the pan and begin to cook the shallots until completely soft, adding the garlic, artichoke cubes, ½ of the fresh thyme leaves and a pinch of salt and pepper. Gently frying together until the artichokes have softened (around 10 minutes)
  1. Bring a pot of salted water to the boil and cook the pasta per packet instructions, minus 1 minute.
  1. Returning to your sauce, deglaze the pan with the white wine and cook off the alcohol. Then, tablespoon by tablespoon, add the remaining olive oil to the pan. Once incorporated, take roughly 100ml of pasta water from your boiling pot and slowly stir in to emulsify the sauce – creating a silky, velvety texture.
  1. Once your pasta is ready, reserve some additional pasta water in case it’s needed later, then drain and add to the sauce. Add in the lemon juice then stir everything together – adding more pasta water if needed to properly coat the pasta. Season to taste.
  1. To serve sprinkle over the golden-brown pieces of artichoke, the remainder of the thyme leaves and a few strips of lemon zest.