Begin by bringing a large pot of salted water to a boil. Once boiling, add the spinach tagliatelle nest noodles and cook according to the package instructions, usually around eight to ten minutes. As the noodles cook, stir occasionally to prevent them from sticking together.
While the pasta is cooking, it’s time to prepare the sauce. In a small saucepan, melt the butter over medium heat. Once melted, add the garlic paste and sauté for one to two minutes until fragrant. Be careful not to let it burn; you want to release those lovely garlic aromas!
Next, whisk in the all-purpose flour and cook for about one minute, stirring constantly. This step is crucial as it helps to create a roux, which will thicken your sauce.
Gradually whisk in the milk, ensuring there are no lumps. Continue to stir as the sauce begins to thicken. Season with salt and pepper to taste. This should take around five to seven minutes—keep an eye on it and stir to prevent sticking.
Once the sauce has thickened and the pasta is cooked, drain the tagliatelle in a colander. Make sure to reserve a cup of pasta water to adjust the sauce’s consistency if needed.
Return the drained pasta to the pot and pour in the creamy sauce. Gently fold to combine, ensuring each strand of pasta is coated in that delicious sauce.
Now, fold in the artichoke hearts gently, allowing them to warm through without breaking apart.
If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it up to your desired consistency.
Finally, serve the Artichoke and Garlic Butter Pasta in bowls, garnishing each serving with diced tomatoes for a fresh touch. Enjoy immediately!
