Tagliatelle with artichokes and prawns

Serve 6

In a bowl, soak the prawns in cold water for one or two minutes. Meanwhile, cook the tagliatelle al dente in boiling salted water. Prepare the broth with the Gran Cuoco granulare Menù. At this point, pour the artichoke hearts sauce into a saucepan, dilute it with a ladle of the broth and warm it up. Drain the pasta and toss in the artichoke sauce, add in the prawns and a sprinkle of chopped parsley. Complete with a drizzle of extra virgin olive oil and serve immediately.