INGREDIENTS 

• 300g Trofiette
• 150ml white wine
• 2 tbsp Mascarpone
• 4 tbsp Sacla’ Organic Classic Basil Pesto
• 285g jar Sacla’ Artichokes 
• 3 tbsp. vegetarian Parmesan, freshly grated

INSTRUCTIONS 

1. In a large pan of boiling, salted water cook the pasta for 5 - 8 minutes, until al dente
2. Meanwhile, heat a large pan and pour in the white wine
3. Bubble until reduced by half, then lower the heat and add the mascarpone, Sacla' Pesto, Sacla' Artichokes and almost all the vegetarian Parmesan
4. When the pasta is cooked add 1 tbsp of the cooking water to the sauce, drain the paste and add to sauce
5. Scatter the remaining vegetarian Parmesan on top