Fusilli cream and lemon
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!