Ingredients
1 pound of fresh cavatelli
4 jumbo artichokes
1 cup of fresh blanched fava beans
6 tablespoons extra virgin olive oil
6 cloves garlic
½ cup finely chopped parsley
¾ cup of pecorino sardo cheese
6 ounces dry white wine
Directions
Trim the artichokes, quarter them and remove the chokes and place in acidulate water.
In a 14-inch sauté pan, heat the oil and garlic over medium heat and cook until the garlic is golden brown.
Add the artichokes and the wine and cook until the artichokes are tender, about 10 -15 minutes.
Cook the cavatelli in salted water until al dente.
Drain and toss in the pan with the artichokes, the fava beans and the parsley.
Pour into pasta bowls, shave pecorino sardo over and serve.
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