The snow is soft, romantic, and pale. But above all very cold. This is why we need a lot of good and healthy energy to be able to face such an icy and relentless cold as the one that has hit our Peninsula in the last few hours. And that’s why we have prepared for you a recipe with organic wholemeal spelled pasta that will soon warm your hearts and tenderly embrace your thoughts: LUZI wholemeal organic spelt farfalle with artichokes and walnuts.

The energy given by walnuts, with the nutritional energy of LUZI’s true wholemeal spelled, together with the iron of which the artichoke is very rich make this recipe a real panacea against the dreaded Buran, the cold wind coming from Russia.

We know how farro is good for the body, soul, and mood. Its low glycemic index allows it to release sugars in the blood more gradually and, thanks to its precious antioxidants, the so-called isoflavones, in addition to potassium, phosphorus, and calcium, of which it is equally rich, adding it to a daily diet means take care of your well-being every day. And we, modestly, of well-being, are experts of it.

Good mood, thanks to the amino acids of spelled wheat.

Ingredients for 4 people

  • 500 grams of LUZI wholemeal spelled specialty, Farfalle format,

  • 4 whole artichokes,

  • 12 shelled walnuts,

  • the juice of one lemon,

  • 2 cloves of garlic,

  • parsley,

  • Extra virgin olive oil,

  • salt.


Wash the artichokes, depriving them of the stem, which we will keep aside, and remove the thorns and the outermost leaves. Cut the artichokes into slices and wet them with the lemon juice. Crush the garlic and pour it into a saucepan with extra virgin olive oil. We heat and let it color. Then add the artichokes and season for a few seconds. Remove the garlic, add the salt and sprinkle with a little boiling water or vegetable broth. We cook the artichokes over low heat for 15-20 minutes, until they have softened.

Remove the outer part of the artichoke stems and cut them into cubes. We place them in a small pot with a little salted water and cook the stems until they become very soft. We open the walnuts and roughly break the kernels with our hands. Put the artichoke stems cooked with a spoonful of the cooking water and a little oil in the blender glass, turn on the blender until a puree is obtained.

Combine a third of the walnuts and blend again briefly. We take the mousse from the blender, season with salt and pepper, and keep it warm. We dip the pasta in abundant salted water, which we have previously brought to a boil, and cook as indicated on the package. Drain the pasta and season it with the mousse, the artichokes, the remaining chopped walnuts, and a sprinkling of chopped parsley.


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