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Pipe Rigate with Artichokes and Bacon

di Academia Barilla

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Pipe Rigate with Artichokes and Bacon
40 minutes


First course

Ingredients for 4 people

1 box pipe rigate pasta
6 artichokes
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 clove garlic (crushed)
1 cup diced bacon
½ cup chopped onion
1 cup grated Parmigiano Reggiano cheese
2 tablespoons butter
Salt to taste

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Pipe Rigate Medium Shells 1 box

Preparation 15 minutes preparation + 25 minutes cooking
1. Remove the tough outer leaves of the artichokes and cut in half lengthwise

2. Discard the choke

3. Cut into sticks and set aside in water and lemon juice to prevent discoloration

4.   Heat 2 tablespoons of oil in a pan over medium heat and sauté peeled garlic, crushed with a knife, and drained artichokes

5. Cook for 5 or 6 minutes, stirring occasionally

6. Season with salt, remove artichokes from the pan and set aside in a bowl

7. In the same pan, sauté diced bacon, stirring occasionally, and season with salt and pepper

8. Return artichokes to the pan and cook for 2 or 3 minutes

9. Boil pasta in plenty of salted water according to package directions

10. Drain and sauté with the prepared sauce

11. Stir in cheese and butter, combine and serve warm