Creamy Artichoke and Charred Scallion Pasta Recipe • 4★

Updated June 21, 2025

Armando Rafael for The New York Times. Food Stylist: Brett Regot.

For a comforting, veg-forward meal, this recipe transforms dozens and dozens of charred scallions into a cheesy pasta dish. Through charring, fresh scallions transition from sharp and savory to smoky, mild and sweet, creating the perfect flavor foundation for a pasta sauce. To speed up the charring process, start with a smoking-hot pan, oil-coated scallions and a grill press or skillet to weigh down the scallions and increase surface contact. For additional body and texture, meaty canned artichokes are stirred with the pasta, along with fresh lemon zest and juice to brighten. A shower of Parmesan at the end will lead to an irresistibly silky, creamy sauce.

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

50 scallions (6 or so bunches), root ends trimmed

2 tablespoons avocado oil, sunflower seed oil or grapeseed oil

1 pound gemelli, fusilli or other short pasta

Salt and black pepper

2 (14-ounce) cans quartered artichoke hearts, drained and halved

2 lemons, zested and juiced (about ¼ cup juice)

1 ½ cups/6 ounces finely grated Parmesan

Step 1Bring a large pot of water to a boil over high.

Bring a large pot of water to a boil over high.

Step 2Heat a large, heavy skillet (preferably cast-iron) over medium-high. Drizzle the scallions with the oil and toss to coat. Add all the scallions to the skillet and weigh them down using a grill press or smaller pot to increase surface contact. Cook for 10 minutes, tossing every 3 minutes or so, until the scallions have significantly reduced in volume, softened and developed dark char marks all over. Transfer the charred scallions to a cutting board.

Heat a large, heavy skillet (preferably cast-iron) over medium-high. Drizzle the scallions with the oil and toss to coat. Add all the scallions to the skillet and weigh them down using a grill press or smaller pot to increase surface contact. Cook for 10 minutes, tossing every 3 minutes or so, until the scallions have significantly reduced in volume, softened and developed dark char marks all over. Transfer the charred scallions to a cutting board.

Step 3Add the pasta and a big pinch of salt to the boiling water, and cook until al dente, which is often about 3 minutes less than what the packaging calls for.

Add the pasta and a big pinch of salt to the boiling water, and cook until al dente, which is often about 3 minutes less than what the packaging calls for.

Step 4While the pasta cooks, coarsely chop the cooled scallions.

While the pasta cooks, coarsely chop the cooled scallions.

Step 5Reserve 2 cups of pasta water and drain the pasta. Transfer the drained pasta to the pot and season with a few cracks of pepper.

Reserve 2 cups of pasta water and drain the pasta. Transfer the drained pasta to the pot and season with a few cracks of pepper.

Step 6Stir in the scallions, artichokes, lemon zest and lemon juice. Sprinkle with the Parmesan, drizzle with 1 cup pasta water, then vigorously stir over medium heat until the sauce becomes glossy and creamy. Add more pasta water and salt, if needed, and serve right away.

Stir in the scallions, artichokes, lemon zest and lemon juice. Sprinkle with the Parmesan, drizzle with 1 cup pasta water, then vigorously stir over medium heat until the sauce becomes glossy and creamy. Add more pasta water and salt, if needed, and serve right away.

@FH Cyclist not making the recipe as directed AT ALL and then calling it mediocre is so funny and silly

This was a huge hit with my scallion loving friends! A tip I recommend: use kitchen scissors to cut the scallions! The cooled scallions were slipping all over the cutting board when I used a knife and the scissors were much easier and more effective.

Thoroughly enjoyed this dish. The charred scallions combined with the brightness of the artichokes and lemon was delicious. Already looking forward to having the leftovers tomorrow night!

Cut the scallions in half before charring, they are quite long even for a large size cast iron skillet!

This was almost delicious. I will try this again with these tweaks. 1) The lemon completely overpowers the other flavors, so less lemon. 2) 8-10 ounces of pasta instead of 16. 3) More scallions! I love charred scallions, but I could barely taste them. Btw - I chopped mine into one inch chunks before cooking and got them to a nice char in a cast iron pan.

I also added green olives, chopped, and red pepper flakes.

Didn’t see in the comments - had anyone tried nutritional yeast in place of cheese

Source: https://cooking.nytimes.com/recipes/1026827-creamy-artichoke-and-charred-scallion-pasta