Cucinare in abbondante acqua salata le penne.
Tagliare alla julienne i carciofi e a pezzettini la mela verde, adagiando quest’ultima in una soluzione di acqua e limone per 7-8 minuti.
Scolare la pasta e condire.
Aggiungere un filo d’olio EVO a crudo.
Servire tiepido.
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