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Tajarin with Artichokes, Lemon & Pine Nuts

Tajarin with Artichokes, Lemon & Pine Nuts

Serves 2

 

125g Alfieri Egg Tajarin

1 jar Alicos Artichokes with Garlic and Mint , drained and cut into bite sized pieces

Zest of 1 lemon and juice of ½ lemon

Drizzle Colonna Lemon Infused Extra Virgin Olive Oil

Small bunch chopped herbs (parsley, dill or chives)

70g toasted Pinoli Pine Nuts

Parmigiano Reggiano ~ Freshly Cracked Wedge , freshly grated to finish

Sea salt and freshly ground black pepper

 

Bring a large pot of salted water to the boil, add the pasta and cook until al dente (3 minutes only). Drain the pasta and toss with the remaining ingredients. Season to taste.

Divide the pasta between serving plates and grate over Parmigiano Reggiano to finish. Serve immediately. 

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