Maltagliati with artichoke and cashew pesto
Published on 21 February 2025
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Homemade pasta and delicious sauce, rich and comforting. I used fresh artichokes, or frozen artichoke hearts work.
INGREDIENTS FOR 2 PEOPLE
PASTA
200 g TYPE 00 FLOUR
2 EGGS
1 TABLESPOON OF EXTRA VIRGIN OLIVE OIL
SAUCE
4 ARTICHOKES
40 g CASHEWS
EXTRA VIRGIN OLIVE OIL
SALT
PEPPER
GRATED PARMESAN OR GRANA PADANO
I make a flour well, add eggs and oil, incorporate with a fork and knead by hand.
I wrap dough and rest half an hour.
I roll with a pin or machine to about 2 mm.
I cut irregular maltagliati and reserve.
I trim 4 artichokes to tender hearts, remove choke, chop and pan-cook with oil, garlic, salt and pepper until tender.
I blend half with cashews, plenty of oil and boiling pasta water, reserving others to decorate.
I obtain a cream.
I put in a pan, cook pasta about 5 minutes depending on thickness and drain into sauce with pasta water.
I serve with reserved artichokes, Parmesan, crumbled cashews and oil.
Original source: https://incucinaconlilly.com/2025/02/21/maltagliati-con-pesto-di-carciofi-e-anacardi/