Penne senza glutine al pesto di agrumi, carciofi fritti, mollica di pane

Penne with citrus pesto, fried artichokes and toasted breadcrumbs

Tags: Pasta Starter

Ingredients

280 g
a little bit of
a little bit of
40 g
almonds
40
salted capers, soaked and rinsed
flesh of one orange
150 g
cherry tomatoes
8
anchovies in oil
2 bunches
basil
80 g
pecorino cheese
1
globe artichoke

Preparation

Blend the orange flesh, almonds, capers, cherry tomatoes, basil and anchovies, adding two tablespoons of extra virgin olive oil.

 

When smooth, transfer to a steel container. Cook the pasta in plenty of salted water. While the pasta is cooking, dip the artichokes in flour and fry in hot oil. In a little of the same oil, toast the Schär Breadcrumbs. Drain the pasta, reserving a little of the cooking water and mix with the citrus pesto, pecorino, extra virgin olive oil and a tablespoon of cooking water. Serve with the fried artichoke and toasted Schär Breadcrumbs.