Fusilli pasta with artichokes (3)
Instructions
Cut the artichokes into wedges and place them in water acidulated with lemon juice.
Saute 2 cloves of garlic in 3 tablespoons oil, add the artichokes, let stand for 5 minutes then remove garlic and add the broth.
Bake covered for 20 minutes.
Season with salt and pepper.
Turn off the heat, add the chopped walnuts and a little chopped parsley.
Mix.
Cook fusilli pasta, drain and pour into the pan with the sauce, giving them a high flame with the pecorino.
Serve them right away.
Ingredients and dosing for 4 persons
- 320 g of type pasta fusilli
- 6 artichokes
- 1 lemon
- Garlic
- 10 walnuts of walnut
- Grated pecorino cheese
- Parsley
- 3 tablespoons of olive oil
- 1/2 cup of vegetable broth
- Salt
- Pepper