Ingredienti per 4 persone:
- 250 g Pennette della Domenica Filotea
- 200 g of champignon Mushrooms
- 2 artichokes
- chilli
- 2 tbsp of parsley
- 1 clove of garlic
- 1 tbsp of extra virgin olive oil
- parmesan
- salt
- pepper
Directions:
Chop the garlic and chilli and slice the mushrooms, then browning all in a pan with one tbsp of extra virgin olive oil.
Clean and slice the artichokes, then cook it in a plenty of salted boiling water for ten minutes.
Drain the artichokes and put them in the pan with the mushrooms, add salt and pepper to taste and two tbsp of parsley.
Cook the Pennette della Domenica in plenty of salted boiling water, drain the pasta and toss it in the pan with the mushrooms and the artichokes for two minutes.
If you want, you can add one tbsp of cream to mix the ingredients.
Serve adding a sprinkle of parmesan on top and enjoy!
Buon appetito!
Ringraziamo Patrizia Esposito, foodblogger di www.angolocottura.com autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
