Pennette with artichokes
Instructions
Clean the artichokes and cut into thin slices.
Cook in a pan with half butter by combining some tablespoon of hot broth, salt and pepper then.
Boil the pennette, drain and place in pan with artichokes, add cream, butter, a handful of parsley and Parmesan.
Stir for a few seconds on high heat, pour the pasta into the serving dish and serve with additional Parmesan.
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette rigate
- 4 artichokes
- 80 g of butter
- 3 tablespoons of cream
- Grated parmesan cheese
- Chopped parsley
- Broth
- Pepper
- Salt