Tagliatelle with artichokes and roasted hazelnut paste

INGREDIENTS

• 150g of tagliatelle with eggs
• two artichokes
• 1 table spoon of NOCCIOLA, organic roasted hazelnut butter
• one clove of garlic
• extra virgin olive oil
• juice of one lemon
• half cup of white vinegar
• salt

 

DIRECTIONS

Clean the artichokes, cut the stick 4 cm below the artichoke. Cut the stick into rounds and the artichoke into slices. Once clean, keep all in water mixed with lemon juice, so it won’ become dark.

Parboil it in a salty water for 15 minutes, at the halfway add a half cup of white vinegar.

Put the olive oil in a pan and sweat the clove of garlic, then take it away and add the artichokes. Cook for few minutes and add the water you used for parboiling, if needed.

In the meanwhile, cook the pasta and drain it once it’s ready.

Put the pasta into the pan with artichokes and add a roasted hazelnut paste and some water used for parboiling the artichokes.

Cook for one or two minutes on a high flame until the sauce dry a bit and serve immediately.