Ingredients for 4 servings

  • 400g tagliolini
  • 50g Salemi Pina Sicilian basil pesto
  • 2 artichokes
  • 1 carrot
  • ½ white onion
  • 1 bell pepper
  • 1 julienned zucchini
  • Garlic with skin
  • Sage
  • Extra Virgin Olive oil
  • Salt
  • Black pepper/li>

Brown the garlic clove with the skin and sage in extra-virgin olive oil, add carrots, onion, and bell peppers and stew for 5 minutes. Meanwhile clean and julienne the artichokes and blanch them in the boiling water where you will cook the pasta, thus flavouring it. Add the artichokes to the sauce. Cook the pasta in boiling water and add the zucchini at the last minute. Strain and finish cooking in the pan whisking in the basil pesto and serve with sprinkle of grated lemon zest and extra virgin olive oil.