Whole Wheat Farfalle with Artichokes and Guanciale is a recipe that fully follows seasonality. Having used mostly organic products for years now, over time I have rediscovered the flavor of seasonal vegetables and fruits. Yes, because now, we are used to finding in both markets and supermarkets, anything we want. However, this is at the expense of our health, especially when foods are greenhouse grown, or come from other places.
- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4/6 Artichokes depending on size
- 1 clove Garlic
- 5.3 oz Guanciale
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Grated Pecorino Romano
Preparation
Clean the artichokes and set aside all the scraps (you will need them to make my zero waste recipes), freeze them.
Chop them into small pieces along with the garlic clove, and sauté them with two or three tablespoons of extra virgin olive oil.
Cook for about 30 minutes, adding boiling water if necessary.
Halfway through cooking, add the guanciale pieces and finish cooking.
Meanwhile, boil the whole wheat farfalle (using whole wheat pasta provides our bodies with valuable benefits), drain and pour them into the pan where you cooked the artichokes.
Let them blend for a few minutes, turn off the heat, and add a bit of pepper, ideally freshly ground.
Serve your Whole Wheat Farfalle with Artichokes and Guanciale, but sprinkle with grated Pecorino Romano.
Tip: If you find Roman artichokes, your pasta dish will be even more flavorful.
If you like artichokes, don’t miss the next recipe:https://blog.giallozafferano.it/lappetitovienmangiando/carciofi-alla-romana-con-aglio-e-mentuccia/
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