Fresh wholemeal pasta "Senatore Cappelli" with artichoke cream, amaretto and Roman cheese

Opinion of the chef

Simple first course that recalls typical Roman ingredients such as artichoke and pecorino romano. Cut the artichokes into strips, wash them well and store them in water and lemon to prevent them from blackening.

In a non-stick pan, sauté some fresh garlic and cook the artichokes until completely cooked. Salt lightly and add fresh pepper. It is possible to blend the artichokes to obtain a cream. The pasta is sautéed in a pan with the artichoke cream, seasoned with pecorino romano and completed with amaretto grains.

Nutritionist's advice

Very simple and delicate first course that is enhanced by the slightly stronger flavor of pecorino romano and amaretti. The use of fresh wholemeal pasta makes it a perfect match for the cream obtained from the prolonged cooking of the artichokes. It is a dish that I recommend for lunch, in sports nutrition and for those who prefer a diet rich in vegetables.