Pizzoccheri (Buckwheat Flour Pasta) With Artichokes

• 2 tablespoons extra-virgin olive oil
• 1 shallot peeled and diced
• 1 3/4 ounces pancetta diced
• 2 potatoes medium, diced
• 1 3/16 cups artichoke hearts quartered
• 3 3/8 tablespoons white wine
• salt
• 2/3 pound pasta buckwheat flour
• 3/4 cup asiago cheese diced
• Parmesan cheese grated

1. Add 2 tablespoons of oil to a skillet on medium heat. Add the shallot, pancetta, potatoes, and artichokes and saute for 5 minutes.
2. Add the wine and leave to cook until the wine has evaporated and the until the potatoes are soft. Add water as necessary. Season with a pinch of salt.
3. Cook the pasta in boiling salted water for up to 10 minutes. Drain the pasta and add to the sauce. Cook for five minutes.
4. Add the Asiago cheese and cook until creamy on medium heat.
5. Serve hot sprinkled with Parmesan cheese.

extravirgin olive oil, shallot, potatoes, white wine, salt, pasta buckwheat flour, asiago cheese, parmesan cheese

Taken from www.yummly.com/recipe/Pizzoccheri-_Buckwheat-Flour-Pasta_-with-Artichokes-531790 (may not work)