Springtime fusilli
Ingredienti per 4 persons
500 g fusilli
8 artichokes
1 lemon
1 dl oil
300 g shelled peas
1 sprig of parsley
70 g butter
Parmesan cheese as desired
salt
Preparazione
Clean the artichokes, keeping only the bottoms and the top of the leg; cut them into thin slices and soak for 5 minutes in cold water with lemon juice.
After that, drain and dry them and put them in a saucepan with the oil.
Add the shelled peas, the chopped parsley, salt and cook with the lid on over a gentle heat until the artichokes are very tender and the peas are soft.
If necessary, add a few tablespoons of water while cooking.
Meanwhile cook the fusilli in abundant boiling salted water, drain when "al dente" (tender but firm to the bite), and season them first with the melted butter and then with the sauce of artichokes and peas.
Serve with grated Parmesan cheese.
Note
Advised line: REGINA
inserita: Marted́, 30 Novembre 2004
Letture: 833 |
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