Fettuccine with parma ham, Emmental and artichokes

Ingredients for Fettuccine with parma ham, Emmental and artichokes

Instructions for Fettuccine with parma ham, Emmental and artichokes

To prepare the Fettuccine with parma ham, Emmental and artichokes recipe, please follow these instructions:

Cook the pasta al dente in lightly salted water. Rinse with cold water.

The artichokes cooked in approx. ½ hour in lightly salted water. The leaves touched by, and bottoms are cleaned for beard and cut into slices. Parma ham and Emmental cheese cut into thin strips. The green olives are registered, and the blacks cut free of the stones. Celery cut into slices. Pine kernels roasted on a dry pan.

Mix all ingredients except olives, which are saved to embellish with. Be sure to put the artichoke leaves are decorative with the flesh side down.

Pour over the salad with the dressing, which is flavored with salt and pepper.

Tips:
A wonderful pasta dish for late summer and early autumn.

Instead of artichokes can used forest fungi that is blanched in lightly salted water.

Lends itself well as both a starter and a main course.