Pasta with Artichoke in a Pecorino Cream Sauce

Simple Italian pasta dish with leeks and artichokes in a creamy pecorino and marjoram sauce. Recipe originally taken from back of pasta pack.

Ingredients

350g di pipe rigate

150g artichoke hearts (di cuori di carciofo)

80g fresh cream

80g Pecorino

a glass of white wine

3 tablespoons of extra virgin olive oil

30g leek julienne

4g marjoram or origano

salt and black pepper

Method

1. Fry the leeks in the oil, add the artichokes, cut into thin slices, fry and add white wine and salt. (Soffriggete nell’olio il porro, unite i carciofi tagliati a fettine sottili, rosolateli e aggiungete vino bianco e sale.)
2. Chop the marjoram and mix it and the Pecorino into the cream over low heat. (Tritate la maggiorana e sciogliete il Pecorino nella panna a fuoco basso.)
3. Cook the Pipe Rigate in plenty of salted water, sautéed with artichokes and marjoram, salt and pepper. (Cuocete le Pipe Rigate in abbondante acqua salata, saltate con i carciofi e la maggiorana, aggiustando di sale e pepe.)
4. Spread the cream on the plate Pecorino, placing above the Pipe Rigate season. (Stendete la crema di Pecorino sul piatto, ponendo sopra le Pipe Rigate condite.)

Source: http://www.barilla.it/ricetta/pipe-rigate-con-carciofi-crema-di-pecorino

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