Dosi per 4:
400 g conchiglie
1 confezione cuori di carciofi Findus
200 g ricotta
100 g pancetta
1/2 cipolla
sale
pepe
Tritare la cipolla e tagliare la pancetta finemente e far rosolare per circa 10 minuti.
Aggiungere i cuori di carciofi scongelati e affettati e far insaporire.
Cuocere la pasta al dente, scolarla, condirla con la salsa di carciofi e la ricotta, rimettere sul fuoco, far mantecare per circa 5 minuti e servire.
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