Olive leaves with artichokes and pomegranate
Foglie di ulivo ai carciofi con la melagrana
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For 4-6 people
500 g of olive leaf format pasta, preferably in the variant with artichokes
1 pomegranate
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped pistachios
salt
An original dish that will not leave you indifferent: various flavors blend nicely with each other and the different textures will impress your palate with a pleasant contrast. For those who love to explore new frontiers of taste!
Cook the pasta in boiling salted water, with a drizzle of olive oil to prevent sticking together: always leaves for this purpose stir often while cooking.
Grainy the pomegranate and set aside the beans.
Emulsify the oil with lemon and a pinch of salt.
Add the grains of pomegranate, stir and season the olive leaves drained al dente.
Decorate each plate with some chopped pistachios.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
