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- Artichoke Hearts
- Pine nuts
- Lemon zest
- Mint leaves
- Parmesan cheese
- 2 Garlic cloves
1. I begin by cooking the tagliatelle pasta in a pot of boiling salted water. In the meantime, I grab a large pan, heat and toast the pine nuts. Once done, I remove onto a clean dish and use the same pan to melt about a tablespoon of the butter.
2. Then, I fry together the minced garlic and lemon zest. Fry for a few months, then add the artichoke hearts and a cup of the pasta water for stock.
3. Add the cooked tagliatelle, the mint, freshly ground black pepper and pine nuts, and mix well. Serve with freshly-grated parmesan cheese and a drizzle of extra virgin olive oil.
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