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Tortiglioni with artichokes and slivers of Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and toasted pine nuts

Name: Tortiglioni with artichokes and slivers of Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and toasted pine nuts
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Tortiglioni; 2 handfuls of pine nuts; 150 g 36-month Parmigiano Reggiano PDO; 2 pots of artichoke cream; some drops of Balsamic Vinegar of Modena PGI

Author

Serena Grossi

Prep time

30 minutes

Difficulty

Medium

Servings

4 servings

Consortium Profile

INGREDIENTS

500 g Tortiglioni
2 handfuls of pine nuts
150 g 36-month Parmigiano Reggiano PDO
2 pots of artichoke cream
some drops of Balsamic Vinegar of Modena PGI

METHOD

Procedure

Cook the Tortiglioni following the instructions on the pack.
Meanwhile, toast the pine nuts, grate 1/3 of Parmigiano Reggiano PDO and slice the remaining cheese using a mandoline.
Drain the pasta and dress it with the artichoke cream and the grated Parmigiano Reggiano PDO. Put the pasta in the serving dishes and sprinkle with slivers of Parmigiano Reggiano PDO and toasted pine nuts. Complete with a dribble of Balsamic Vinegar of Modena PGI.