Fusilli cream and lemon
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Pasta with artichoke cream
ingredients
servings
2
Semolina pasta
200 grams
Artichokes
4 unit
Almond milk
1/2 glass
Grated Parmesan cheese
2 spoons
Butter
1 knob
Ricotta cheese
2 spoons
Garlic
1 wedge
Lemons
1 half
Iodized salt
to taste
Extra virgin olive oil
to taste
first courses from Italy
Pasta with artichoke cream
Pasta with artichoke cream
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pasta with artichoke cream is a simple dish, but at the same particular for its creaminess and delicacy.
preparation
step 1
Clean the artichokes by removing the tough outer leaves, cut them in four, remove the beard of artichokes and place in a bowl full of water where you will have squeezed half a lemon.
step 2
In a pan pour an extra virgin olive oil, cleaned and crushed garlic and let brown nellolio, and then pull it away.
step 3
Drain the artichokes and let them brown in a pan for 5 minutes, turning occasionally, then add two fingers of water in a glass.
step 4
Cook over low heat with the lid on for about 15-20 minutes, until they are soft.
step 5
Add salt and cook for another 2 minutes, then turn off the heat.
step 6
Take a pot for pasta, fill of water and put to boil.
step 7
In the past while in a mixer artichokes until they are mashed, add almond milk to make them more creamy and to help the mixer to chop fine.
step 8
Put the puree to the pan where you had them cooked, add the Parmesan cheese, the butter and stir well the creamy sauce, add salt if necessary.
step 9
If the water boils, add the salt and throw the dough.
step 10
When the pasta is cooked, drain it and do care to keep a glass of cooking water.
step 11
In the pan with the cream of artichoke, add the pasta and cottage cheese and gently stir to mix well. If necessary add a little of the pasta cooking water.
step 12
Serve hot and creamy, that's it!
