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Penne Rigate with artichokes and peas

30 min. x2


  • 160 gr. of Penne Rigate
  • 2 artichokes
  • 3 tbsp cooked peas
  • 1/2 white onion
  • 2 tablespoons extra virgin olive oil
  • 1 organic lemon
  • vegetable broth
  • parsley
  • parmesan
  • salt q.b.


Clean the artichokes, removing the pins, the tough outer leaves and the fuzz inside. Cut the artichokes into slices not too thin and soak them in water and lemon juice to prevent it from turning black. Let the artichokes stand and in the meantime, prepare the sauce. Chop the onion finely and let it brown in a pan with the extra-virgin olive oil. When the onion is browned, add the sliced artichokes drained well and fry over high heat for a few minutes. Add into the pan one or two ladles of vegetable broth and cook for about 15-20 minutes on medium heat. Halfway add the peas and mix well. When the artichokes are cooked, turn off the heat and keep warm until pasta is ready. The broth should not be completely dry, otherwise the pasta will not mix well with vegetables. Cook the pasta in salted water, drain “al dente” and cook until creamy with the vegetable sauce. Turn on the heat keeping the flame low and fry for a few minutes. Pour the pasta on plates, sprinkle with chopped fresh parsley and Parmesan cheese and serve hot.

Recipes with pasta Fabianelli on the blog La Tavola Allegra