Rigatoni Recipe with Fresh Artichokes and Ricotta Cheese
Produce is best when eaten in peak season. Barilla Executive Chef Lorenzo Boni recently talked to Epoch Times about the spring vegetable he is most excited about — artichokes — which are at their best March through May. Chef Lorenzo also shared his tips for buying and cooking artichokes, as well as this delightfully creamy recipe for rigatoni pasta with ricotta cheese and artichokes
Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni