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Linguine with artichoke hearts - Linguine ai cuori di carciofo

Linguine with artichoke hearts - Linguine ai cuori di carciofo

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Serves: 4

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  • Vegetarian
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Another recipe from my maternal grandmother!

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Ingredients

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  • 400 grams linguine
  • 6 artichoke hearts
  • 2 medium eggs
  • 1 tablespoon capers
  • 1 handful pinenuts
  • 3 tablespoons olive oil
  • 1 small onion
  • Parmigiano Reggiano cheese (grated)
  • 1 pinch of salt
  • 1 pinch of black pepper
  • chopped fresh parsley

Method

  1. In a large pan, stir-fry a small chopped onion and the quartered artichokes hearts with the oil.
  2. Add a small amount of water (3-4 tablespoons) to soften them and let them cook for a few minutes.  
  3. Cook your pasta following instructions on packet.
  4. Meanwhile, in a bowl beat the eggs with a pinch of salt and pepper.
  5. Drain the linguine and pour them in the pan with the artichokes.
  6. Add the beaten eggs, a handful of pine nuts, chopped parsley and capers.
  7. Put the pan back on the stove and stir it together allowing the eggs to cook with the linguine.
  8. Sprinkle freshly ground pepper and grated parmigiano. Best served hot.

 

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