Trofie with Basil Pesto, Mascarpone and Artichokes

Ingredients

• 1 jar of artichoke antipasti, drained

• 300 g of fresh pasta, (preferably trofie)

• 150 ml of white wine

• 0.3 jar of basil pesto

• 3 tbsp of parmesan, freshly grated

• 2 tbsp of mascarpone

4 servings

Calories~463 kcal

Protein~14 g

Carbs~55 g

Fat~19 g

Fiber~4 g

Sugar~3 g

Total recipe

Calories~1,850 kcal

Protein~55 g

Carbs~220 g

Fat~75 g

Fiber~15 g

Sugar~12 g

Method

• Step 1

  Cook the Sacla' Fresh Trofie for 5 to 8 minutes in a pan of boiling salted water, until al dente.

• Step 2

  Meanwhile, heat a large pan and pour in the white wine. Bubble until reduced by half, then lower the heat and add the mascarpone, Pesto, artichokes, almost all the Parmesan and check the seasoning,

• Step 3

  When the pasta is cooked, add a tablespoon of the cooking water to the sauce. Scatter the remaining Parmesan on top and serve immediately.