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Ingredients
- 30 g di Parmigiano reggiano a pezzi (3 cm)
- 1 rametto di prezzemolo fresco, le foglioline lavate e asciugate
- 50 g di scalogno
- 50 g di olio extravergine di oliva
-
4
carciofi puliti, a fettine ed immersi in una ciotola con acqua e limone
or 450 g di carciofi surgelati a fettine - 50 g di piselli freschi o surgelati
- 100 - 150 g di acqua
-
½
dado per brodo vegetale (dose per 0,5 l)
or 1 cucchiaini rasi di dado per brodo vegetale fatto in casa - 1 cucchiaino di sale
- 1 pizzico di pepe nero macinato fresco
- 350 g di pasta secca tipo fusilli
- Nutrition
- per 1 porzione
- Calories
- 1904 kJ / 455 kcal
- Protein
- 15.3 g
- Carbohydrates
- 66.5 g
- Fat
- 16.1 g
- Fiber
- 8.2 g
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