The Gluten Free Linguine Morelli are born to satisfy any intolerance or dietary requirements.
Their consistency is just right,they remains elastic, compact and they withstand perfectly the cooking time.
Ingredients for 4 people:
- 400 gr. GF Linguine Morelli
- 2 tbsp extra virgin olive oil
- 1/2 bunch of chard (leaves only)
- 200 gr. green peas
- 5/6 artichokes hearts
- 150 gr. asparagus tips
- 50 gr. diced pancetta a cubetti (avoid for vegetarian option)
- 40 gr. leek
Wash and cut the chard in thin slices. Dice the asparagus tips and artichokes.
Slice the leek and stir fry it at low heat with the pancetta until golden. Then add the green peas, artichokes and asparagus and keep cooking slowly. Add salt as desired.
In the meantime cook the linguine in salted water and drain it when al dente. Pour the pasta in pan with the sauce and mix it for about one minute.
Serve, and add a touch of extra virgin olive oil and grated parmesan.