Fusilli with Pesto Barilla alla Genovese, crunchy artichoke petals and smoked ricotta
Fusilli with Pesto Barilla alla Genovese, crunchy artichoke petals and smoked ricotta
15 minutes total
Crispy artichoke leaves compliment the Pesto Barilla alla Genovese tossed Fusilli, giving a wonderfully crispy element to it. Finished with plenty of grated smoked ricotta, the whole dish has a great complexity and earthiness to it.
Ingredients
Serves 2
| 160g | Fusilli Barilla |
| Vegetable oil | |
| 2 globe | artichokes, cleaned and leaves separated, discarding outer tough leaves |
| 1 | lemon, juice |
| Sea salt | |
| 100g | Pesto Barilla alla Genovese |
| 40g | smoked ricotta, finely grated |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a pot of salted water to a boil and cook the Barilla Fusilli according to packet instructions, until al dente.
Step 2
Drain and remove from the heat.
Step 3
Meanwhile, as you prepare the artichoke, drop the tender leaves into a bowl of water with the lemon juice, to prevent discolouration whilst you prepare the rest of them.
Step 4
Add enough oil to a deep sided pan to fill 3cm deep. Heat to about medium hot (180°C) and fry the leaves in batches, for 2-3 minutes, until golden brown and crispy.
Step 5
Drain onto a kitchen paper lined plate then season with salt.
Step 6
Tip the cooked pasta into a large bowl and toss with the Pesto Barilla alla Genovese until coated.
Step 7
Divide between serving dishes and top with the crispy artichoke leaves followed by the smoked ricotta
