Spaghetto Quadrato 1 with Beans and Artichokes Pesto


Spaghetto Quadrato 1 with Beans and Artichokes Pesto



  • Shelled broad beans and peeled   150g
  • Pine nuts   40g
  • Artichokes   4 pc
  • Roman mint   4 leaves
  • Grated Parmesan cheese   4 tablespoons
  • Pecorino   1 tablespoon
  • Parsley   1 bunch
  • Garlic clove   1 pc
  • Extra virgin olive oil   to taste
  • Salt and peppere   to taste
  • Sale e pepe   q.b.


Boil a pot of salted water and soak the beans peeled for a few minutes. Bring to a boil, drain and pass under the spray of cold water to facilitate the removal of the peel. Transfer them into a container and keep aside.

Toast the pine nuts and store them in a separate bowl.

To clean the artichokes: remove the tip, cutting about 3.2 cm and continue browsing the artichoke, or removing the tough outer leaves, up to the heart, then cut the final part of the stem, any spines and the outer layer of fibrous. Finally dip them in boiling water for 3-4 minutes, with a fork you can check when they are ready and drain them.

Transfer the artichokes in a blender, cut in half and taking care to leave aside a few leaves that will be used for garnishing. Combine the beans peeled (leaving some for later), the garlic, herbs, salt, pine nuts. Blend, adding little by little olive oil and a handful of grated cheese. Add extra virgin olive oil.

In boiling salted water cook the Spaghetto Quadrato® 1 drain when al dente and stir in the pesto beans and artichokes sauce. Plate and garnish with slices of artichoke, peeled beans and a parsley leaf. Finish by adding a sprinkling of pepper.

Recipe by Michela de Matteis for the contest Ilovespaghettoquadrato