Discover the Italian-influenced recipe devised by @fraiseetbasilic to celebrate our 100th anniversary!

For 4 people
Preparation time : 15 min
Cooking time : 10 minutes

Ingredients

• 400 g pasta
• 45 g Albert Ménès basil confit
• 50 g Albert Ménès black sesame seeds
• 40 g Parmesan cheese
• 40 g Albert Ménès pine nuts
• 1 drizzle of olive oil
• 300 g Albert Ménès artichoke hearts à la romaine
• A few Albert Ménès capers
• 1 pinch of Albert Ménès salted basil tomatoes

Preparation :

Cook the pasta in plenty of salted water for the time indicated on the packet.

Meanwhile, cut the Parmesan into small pieces and place in the bowl of a blender with the basil confit and pine nuts. Add the olive oil to taste, depending on the texture you want.

Cut the artichoke hearts into 4.

Mix the pasta with the pesto so that it is well coated. Add the capers and artichokes and season with a pinch of salted basil tomato.