Tortiglioni With Vegetable Cream, Fondue and Fried Artichokes | Recipe by Alessio Magistro
Turn leftover vegetables into something special: tortiglioni with a creamy vegetable sauce, Parmigiano fondue and crispy fried artichokes for a sustainable pasta dish.
Ingredients
- Carrot
- Zucchini
- Onion
- Artichokes
- Swiss chard
- Celery stalk
- Broccoli rabe (rapini)
- Lemon
- Tortiglioni or short pasta
- Heavy cream
- Grated Parmesan cheese
- Oil for frying
- Extra virgin olive oil
- Salt
- Black pepper
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