AL BRONZO® FUSILLONI WITH ARTICHOKE AND LEMON
- Barilla Al Bronzo® Fusilloni
- extra virgin olive oil
- unsalted butter
- shallots, finely minced
- garlic cloves, minced
- pine nuts
- marinated artichoke hearts, drained and chopped (reserve a few whole hearts for garnish)
- crushed red pepper flakes
- fresh thyme leaves
- To taste, salt and pepper
- dry white wine (Pinot Grigio or Verdicchio)
- heavy cream
- lemon, zested
- lemon juice
- Parmigiano-Reggiano, grated
Fusilloni
CHEF'S NOTE
Created by Chef Jasper Mirabile, Owner and Chef at Jasper’s Kansas City.