A gluten-free, multigrain alternative to traditional pasta that doesn't sacrifice flavour or texture. Grilled artichokes and coppa bring a savoury, meaty richness, while parsley and Parmigiano provide a fresh, creamy balance.
Serves 4-6
340g Bioitalia gluten-free multigrain spaghetti
1 cup pasta water
90g Bioitalia grilled artichokes, roughly chopped
100g Pedrazzoli coppa, roughly torn (or a sliced meat of your choosing)
Handful of Italian parsley, chopped
100-150g Parmigiano Reggiano (plus more for finishing)
In a pot of boiling, salted water, cook the pasta for approximately 7 minutes, or until it is almost al dente. Reserve some of the pasta water, then drain the pasta.
In a pan, combine the pasta with half of the reserved pasta water and Parmigiano, stirring slowly to create a creamy sauce around the pasta. Add the artichokes and coppa, gently stirring to incorporate. Pour in the remaining pasta water, Parmigiano and Italian parsley, tossing the pasta until everything is well combined.
Serve immediately, garnished with a grating of Parmigiano and a sprinkle of Italian parsley.
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