Pasta with Artichokes and Mozzarella

Ingredients

• 400 g conchiglie
• 1 can artichoke hearts
• 1 clove garlic (crushed)
• 2 balls buffalo mozzarella
• 1 sprig thyme
• 30 g freshly grated Parmesan
• olive oil
• pepper (ground)
• Salt
• 4 tbsp heavy cream

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente.

2. 2.

   Drain the artichoke hearts and quarter them.

3. 3.

   Heat 2 tbsp olive oil in a medium pot, sauté the quartered artichokes and garlic for about 10 minutes with frequent stirring; add a splash of pasta water, then pour in the heavy cream and thyme sprigs, seasoning with pepper and salt. Drain the mozzarella. Slice one ball into rounds, dice the other into small cubes.

4. 4.

   Drain the cooked pasta, mix it with the mozzarella, and fold in the artichoke sauce. Divide onto warmed plates, sprinkle with freshly grated parmesan, and serve immediately.