Preparation

1. Bring a large vessel of water to a boil and add the pasta to be blanched. Let it blanch for a minute, ensuring that the pasta does not stick to the base
2. Heat olive oil in a pan and add in chopped garlic. Let it caramelize
3. Add the stock and the sundried tomatoes and season with salt (Add chili flakes if required)
4. Add cream to the stock and let it emulsify
5. Add 100gms of Sorrentina’s Sunflower Seed Pesto to the emulsion and whisk it. Next, add in the sundried tomatoes
6. Now, add the pasta from the boiling water and let it cook. (Note: fettucine will take longer to cook than spaghett, owing to its thickness)
7. Once the pasta is cooked and the sauce turns thick, add the parmesan cheese and toss well
8. Garnish with tinned artichokes, which will also provide a burst of acidity and texture. 

*NOTE – Adding 2gms of truffle oil to the sauce can beautifully elevate the dish

Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram