for 4 people

Pasta

400 g

pasta (e.g. Linguine)

Cheese sauce

1 dl	cream
200 g	Pecorino romano, coarsely grated
1 glass	artichoke hearts in oil (approx. 280 g), drained, halved

To serve

50 g	Pecorino romano, coarsely grated
50 g	pine nuts, roasted
a little	pepper

How it's done

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 100 ml of the cooking water.

Cheese sauce

Heat the cream in a pan. Reduce the heat, add the cheese, melt while stirring, simmer for approx. 3 mins. until a creamy sauce forms. Add the reserved cooking water and artichokes, heat through. Add the pasta, mix.

To serve

Plate up the pasta, top with the Pecorino and pine nuts, season.

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