Alcachofa tradicional
4 personas
15 minutos
Nivel fácil
Para el pesto de pistachos escalda unos segundos en agua hirviendo el diente de ajo y luego enfríalo rápidamente en agua con hielos. Repite la misma operación con las hojas de albahaca para eliminar el sabor amargor. Añade los pistachos y un poco de sal a la hojas de albahaca y el ajo y cubre el conjunto con el aceite de oliva extra virgen. Tritura hasta obtener una fina picada.
Saltea los Corazones Baby Cynara escurridos con un poco de aceite de oliva y pimienta negra hasta que se doren y marínalos en el pesto.
Cuece los ñoquis en agua hirviendo muy poco tiempo, justo el que tarden en subir a la superficie y luego aderézalos en caliente con el pesto de alcachofas. Preséntalos cubiertos con finas virutas de queso parmesano.
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