Artichoke and pea tagine pasta from Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco (page 139) by Nargisse Benkabbou

  • Parmesan
  • garlic cloves
  • Show all ingredients...
  • Serves : 4 to 6

  • EYB Comments

    Can substitute other dried pasta for spaghetti, and red-brown olives for Kalamata olives. You may use the Preserved lemons recipe on page 41.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other dried pasta for spaghetti, and red-brown olives for Kalamata olives. You may use the Preserved lemons recipe on page 41.

  • eclairea on May 21, 2026

    Nice weeknight dinner on a cool spring evening! Only made half the recipe, and there’s still a good amount of leftovers - am thinking of topping it with a crispy fried egg!

  • tacoquokka on May 14, 2026

    Delicious pasta dish. I liked that it was composed primarily of pantry ingredients, making it easy to fit into the meal plan. A little longer than I prefer for weeknight pastas thanks to the 35 min onion simmer time, but the flavors are great.

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