Ingredients for 4 people:350 g Strozzapreti, spelt pasta200 g fresh Pecorino cheese1 jar Small Artichokes al Natural (280 g per jar)2 carrot10 cherry tomatoes2 stalks of celery3 eggs6-7 tbsp extra virgin olive oil1 tbsp Balsamico Bianco½ jar Red Pesto (180 g per jar)1 sprig of parsley (to taste) powdered chilli pepper (to taste)
First of all cook the pasta in plenty of salted water, strain it when it’s “al dente” and tip it into a bowl large enough to contain all the ingredients.
Add 1 tablespoon of olive oil and stir.
To hard-boil the eggs, put them in boiling water with a pinch of salt added and cook them for 12 minutes. Then shell them when they are lukewarm.
While you wait for the pasta and eggs to cool, scrape the carrots, clean the stalks of celery and wash them along with the tomatoes.
Cut all the vegetables and the Pecorino into small cubes; drain the artichokes, divide each one into 2 or 3 pieces and cut the eggs into 6 segments.
Put the vegetables and pecorino into the bowl with the pasta. Carefully mix half a jar of red pesto with 6 tablespoons of extra virgin olive oil and the Balsamico Bianco in another bowl, and then use the mixture to season the pasta.
Lastly, add the eggs and artichokes and stir again delicately.
If you want to give this summery pasta salad a spicier note, add a pinch of chilli pepper. Decorate as you prefer with egg segments and parsley