Torri pasta with artichokes in creamy sauce
2 tbs olive oil
2 spring onions, chopped
400 g artichoke hearts from a jar, washed, drained and cut into small pieces
1 - 2 tsp lemon juice
1 ½ cups/ 360 ml cream
Fresh basil, chopped
1/4 cup Parmesan cheese, grated
1/2 tsp sea salt
1 tsp white pepper
300 g Torri di Pisa whole wheat pasta (or similar short shaped pasta), cooked and drained
In a large pan sauté the spring onions in hot oil over medium heat, approximately 2 minutes.
Stir in the artichoke hearts, cook for 1 minute.
Slowly add the cream, lemon juice and basil, stirring constantly. Cook over medium heat until sauce thickens, approximately 5 to 7 minutes.
Add Parmesan cheese, season with salt and pepper.
Spoon the sauce over to cover pasta. Sprinkle with additional chopped basil leaves.