Pasta with vegetables, the ideal recipe with a touch of pecorino and hazelnuts.

PASTA WITH VEGETABLES RECIPE –

Who said vegetables are only for serving as a side dish or as a main course? Absolutely wrong. On the contrary, as the recipe we present here demonstrates, vegetables are perfect for a fresh, flavorful pasta dish inspired by culinary paradigms.

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Ingredients for 4 people)

• 280g of wholemeal pasta
• A purple artichoke
• 2 Tropea spring onions
• A medium carrot
• A bunch of thyme
• 40g of pecorino romano
• 20 gr of hazelnuts
• 30 g of extra virgin olive oil
• Sale

Preparation

Slice the spring onions, carrot , and artichoke into julienne strips and sauté. Add salt and cook over high heat for 5 minutes, seasoning with the thyme leaves. Meanwhile, cook the pasta in boiling salted water until al dente, drain, and toss in the pan with the vegetables. Remove from the heat, stir in the pecorino cheese and garnish with the toasted and chopped hazelnuts .

TO KNOW MORE: Pasta alla Norma, the recipe for this delicious Sicilian dish.