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casarecce al pesto di carciofi

casarecce with artichoke pesto

Artichoke Pesto can be a surprisingly flexible base sauce to use with other ingredients - this is a meat-based recipe of the other variation I have in this book, which is with octopus. My daughter has used left-over artichoke pesto as a sandwich filling too!

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare all the ingredients

  • tear the prosciutto

  • peel the garlic

  • grate the cheese

  • drain the artichokes

  • make the artichoke pesto

  • boil the pasta

  • combine the pesto and pasta

  • add artichokes and prosciutto to each portion

casarecce with artichoke pesto

INGREDIENTS

FOR FOUR PEOPLE

  • 2 tblspns black olives

  • chopped 200g (7 oz) prosciutto crudo


PESTO approx.

  • 180g (6.5 oz)artichokes in oil/water

  • 60g (2 oz) grated pecorino or parmesan

  • 40g (1.5 oz) pinoli

  • 20g (1 oz) pistacchio kernals to blend

  • 20g (1 oz) pistacchio kernals to garnish

  • 1/3 clove garlic olive oil, to taste


PASTA

400g (14 oz) dry casarecce

/ fusilli


MANTECATURA (?)

none, simply combine

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METHOD

Before you start on the pasta, get the prosciutto ready for dressing the final dish. I like to tear it into little pieces and remove as much of the fat as possible. Chop 2 handfuls of artichokes in oil into quarters or smaller segments. Make the artichoke pesto in exactly the same way as in the recipe for Artichoke Pesto with Octopus, then boil and cook the pasta and follow the tips in ‘cooking with pesto’ in the Technique Section.

Once you’ve combined the pasta with the pesto, plate each portion and THEN add some artichokes and prosciutto to each one. Try to avoid tossing or mixing everything once you’ve added the prosciutto, which will tend to ball up and get lost!


Serve either immediately with pepper and cheese or allow to cool until luke warm/room temperature, or even chill the pasta dressed in the pesto and add the other ingredients just before you serve as a summer salad.

NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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