Semini pasta with leek, cream of artichoke stems and sweet pecorino.

DI Chiara Maci | 18 Jan 2019

Another tasty idea for our children’s lunches.

To start knowing all flavours.

Semini pasta, cream of artichoke stems, extra virgin olive oil and a sprinkle of sweet pecorino cheese.


60g of pasta, I used semini

3 or 4 stems of artichoke, according to size

1 potato

1 leek

Vegetable broth as needed

Sweet pecorino

Extra virgin olive oil

Wash the artichoke stems and peel them with a potato peeler or a knife. Cut them into small pieces.

Wash and peel the potato, then dice it.

Cut the leek into rounds and brown it into a pan with a little extra virgin olive oil.

Add the artichoke stems and the potato.

Pour a little vegetable broth and cook until vegetables are overdone.

Blend with an immersion mixer directly into the pan.

Cook semini pasta (you can do it apart with hot water or vegetable broth or directly into the cream adding a little water or broth) and mix them with the leek and artichoke stems cream.

Serve with a little grated sweet pecorino cheese.

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