Creamy Artichoke Pasta

A tasty and light pasta dish typical of Roman cuisine. Made from scratch, it’s ready in just half an hour!

Ingredients:

• 360g (3 1/2 cups) of Fusilli or the pasta you like best
• 280g artichokes
• 2 cloves of garlic
• 5 g (2 tablespoons) of chopped fresh mint
• 5 g (2 tablespoons) of chopped fresh parsley
• 60 g (4 tablespoons ) of Parmigiano Reggiano
• freshly ground black pepper
• a pinch of fine salt
• 6 tablespoons of Extra Virgin Olive Oil

Method:

1. In a non-stick pan, sauté garlic cloves in extra virgin olive oil. Drain the artichokes and add them to the pan. Cook on high heat for a couple of minutes. Then lower the heat, and add a pinch of fine salt and a sprinkling of black pepper.
2. Cook over medium heat, with a lid on, for about 5 minutes. Turn off the heat, add the parsley and chopped mint leaves and set aside. Place about 1/3 of the cooked artichokes in a blender, blend them and set aside.
3. Boil the pasta in salted water. After about 6 minutes, remove about two ladles of cooking water and set aside. Drain the pasta with the help of a slotted spoon, and then place the pasta directly into the pan with the artichokes. Add a little cooking water. Finish cooking the pasta over high heat with the artichokes for a few minutes, stirring often.
4. Now turn off the heat and add the previously blended artichoke cream. Stir then add the grated parmigiano cheese. Add a tiny bit more of the cooking water to make it soft. Mix very well and serve on a plate.

Buon appetito!

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