Torri pasta with artichokes in creamy sauce

Easy cook - Laka kuharica

4 servings

Beginner

The lemon-cream sauce with artichoke hearts with its bright, tangy flavor perfectly complements the whole wheat pasta.

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Ingredients

2 tablespoons olive oil
2 spring onions, chopped
400 grams artichoke hearts from a jar, washed, drained and cut into small pieces
1-2 teaspoons lemon juice
1 1/2 cups cream
fresh basil, chopped
1/4 cup Parmesan cheese, grated
1/2 teaspoon sea salt
1 teaspoon white pepper
300 grams Torri di Pisa whole wheat pasta (or similar short shaped pasta), cooked and drained

In a large pan sauté the spring onions in hot oil over medium heat, approximately 2 minutes.

Stir in the artichoke hearts, cook for 1 minute.

Slowly add the cream, lemon juice and basil, stirring constantly. Cook over medium heat until sauce thickens, approximately 5 to 7 minutes.

Add Parmesan cheese, season with salt and pepper.

Spoon the sauce over to cover pasta. Sprinkle with additional chopped basil leaves.