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Tagliatelle with artichoke bottoms, spinach and ham
Italian tagliatelle with artichoke bottoms, spinach, pine nuts, mozzarella, Pamez cheese and ham
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Ingredients
Directions
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Remove the stem set and outer leaves of the artichokes.
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Cut the lemon in half and rub with the cutting edge of the fruit over the bottom of the artichokes.
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Bring a generous pot of water to the boil. Press out both lemon halves and add the juice to the water.
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Cook the artichokes in 30 minutes until done. Cover them with a plate so that they stay well under water. Scoop out of the water and allow to cool.
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In the meantime, heat a frying pan without oil or butter and toast the pine nuts in 3 min. Until golden brown. Let cool on a plate.
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Remove the leaves and hay (in the core) from the artichoke. Keep the artichoke bottoms apart.
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Cook the pasta according to the instructions on the package.
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Finely chop the spinach and the ham in strips.
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Heat the butter in a skillet and add the flour. Allow to cook gently for 2 minutes on low heat.
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Add the milk while stirring to create a smooth sauce.
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Spoon the spinach, ham, Parmesan cheese and nutmeg through it and simmer for 2 minutes on low heat.
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Meanwhile cut the artichoke bottoms into cubes and mozzarella in four.
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Spoon the pasta through the sauce and season with (freshly ground) pepper.
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Garnish with artichoke bottoms, mozzarella and pine nuts. Serve immediately.
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Nutrition
850Calories
Sodium26% DV615mg
Fat49% DV32g
Protein90% DV45g
Carbs31% DV92g
Fiber28% DV7g
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