Farfalle with artichoke and Parmesan sauce
Ingredients
For
4
personnes
- 400 g farfalle pasta
- 300 g artichoke hearts (frozen)
- 50 g of Parmesan
- 3 tablespoons of olive oil from Haute-Provence PDO
- 1 vegetable stock cube
- Salt, pepper
Tip
Just before serving, you can top your pasta with slices of bacon, dry-roasted in the oven (allow 2 slices per person). If you like artichokes, have a look at our recipe for Artichoke purée & prawn skewers
Instructions
- Cook the artichoke hearts for 10 minutes in boiling water to which you have added your chicken stock cube.
- Meanwhile, cook the pasta according to the instructions on the packet.
- Drain the artichoke hearts (reserving a little stock) and blend them with the Parmesan and PDO Haute-Provence olive oil. Season with salt and pepper to taste. Adjust the consistency by adding 3 to 4 tablespoons of the reserved vegetable stock.
- Drain the farfalle, toss them in the sauce, sprinkle with Parmesan and serve straight away.
Tip
Just before serving, you can top your pasta with slices of bacon, dry-roasted in the oven (allow 2 slices per person). If you like artichokes, have a look at our recipe for Artichoke purée & prawn skewers
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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