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Ingredients
- 6 cuori di carciofo
- 1 limone, il succo spremuto fresco
- 1 spicchio di aglio
- 40 g di olio extravergine di oliva
- 50 g di vino bianco
- 200 g di acqua
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- 320 g di pasta
- 100 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 60 g di gherigli di noci + q.b.
- Nutrition
- per 1 porzione
- Calories
- 2436.5 kJ / 582.3 kcal
- Protein
- 21.2 g
- Carbohydrates
- 66.7 g
- Fat
- 27 g
- Saturated Fat
- 6.1 g
- Fibre
- 7.8 g
- Sodium
- 470.6 mg
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