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Tagliatelle with artichoke cream


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For 4 people
300 g tagliatelle vegan
2 artichokes (violet)
1 lemon
2 tablespoons soy cream
a couple of handful of shelled pine nuts



Remove the outer leaves of the artichoke and cut the top off.
Soak the artichokes in lemon water for 30 minutes.
Drain, rinse and boil them until tender.
Finely chop or puree artichoke hearts with the cream, a pinch of salt, a sprinkling of pepper, and half the pine nuts.
Cook the tagliatelle and dress with the sauce; garnish with the remaining pine nuts.

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Thanks to Vera Ferraiuolo - veruccia.blogspot.com

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