Rigatoni With Artichokes
List of Ingredients
Ingredients · Servings 4
- 11OZ. organic durum wheat rigatoni
- 3OZ. Gorgonzola
- 3TBSP. pistachio nuts, skinless
- 4WHOLE artichokes
- garlic
- bay leaves
- extra-virgin olive oil
- salt
Method · 25 min
- Break Gorgonzola into pieces.
- Toast the pistachios in a hot, oil-less pan for a few minutes.
- Cook rigatoni in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Meanwhile, trim and clean artichokes. Slice thinly and sauté in a pan with 1-2 Tbsp. oil, a garlic clove and a bay leaf for 4-5 minutes; remove from the heat, add salt and Gorgonzola pieces and pistachios.
- Drain pasta directly into the pan with the artichokes. Toss over high heat for 1 minute and serve immediately.
- 11 OZ. of organic durum wheat rigatoni
- 3 OZ. of Gorgonzola
- 3 TBSP. of pistachio nuts, skinless
- 4 WHOLE of artichokes