Today we eat pasta, and a fresh pasta. This recipe is the one that you have prepared in 20 minutes and eat! it's done in a plis, it's this ...


Today we eat pasta, and a fresh pasta. This recipe is the one that you have prepared in 20 minutes and eat! It is done in a plis, it is this type of dishes that take me out of more than one hurry. More than one you already know that I do not get along with the artichokes and with the fresh ones worse, they always remain hard, what horror! but with the boat I get better because these last I can eat them. If you are one of those who like artichokes, put them on the fresh ones and you will be able to cook them well, at the moment it still costs me haha.
  • 300 g of fresh noodles
  • 4-5 artichokes (mine in a pot)
  • 3 carrots
  • 2 chives
  • 3 ajetes
  • 70 g of peeled nuts
  • The juice of 1/2 lemon
  • 1 sprig of parsley
  • Olive oil
  • Pepper
  • Salt
Clean the artichokes and wash them and cut them into eighths. Put them in water with lemon juice. This step I did not do since the ones I used were from a boat.
Clean the carrots and cut them into taquitos or thin slices. Wash chives and garlic. Cut the first julienne and the second sliced.
Saute the carrots in a pan with a little oil and remove them. Put the spring onion and the garlic in the pan and sauté until you see that they are al dente.
Add a little more oil and add the drained artichokes, when you see they are, the other vegetables are incorporated.
The pasta is cooked as indicated in the package, drain and refresh under the tap. Add the pasta to the skillet and cook it for a minute with all the vegetables wrapped around carefully. It is served with vegetables, nuts and some leaves of parsley.

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