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Zesty lemon & artichoke pasta

Zesty lemon & artichoke pasta

Antipasti vegetables add sunshine to your cooking when the winter weather’s doing its worst. Pick a ridged and tube-shaped pasta for this recipe, so the zesty dressing/sauce and finely grated Pecorino can cling on to every single bite.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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Ingredients

  • 150g dried pasta (such as elicoidali rigati)
  • 1 tsp Essential Olive Oil
  • 175g pack smoky chargrilled artichokes in a herb dressing
  • 15g unsalted butter
  • ½ unwaxed lemon, zest and juice
  • 25g Pecorino Romano, finely grated, plus extra to serve
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped

Method

  1. Cook the pasta in a large pan of salted boiling water according to pack instructions.

  2. Meanwhile, heat the oil in a large frying pan and add the artichokes and dressing. Cook for 2-3 minutes each side until crisp and golden, then transfer to a plate.

  3. Add the butter and lemon zest to the hot pan, cook for 30 seconds more, then add 3-4 tbsp pasta cooking water.

  4. Drain the pasta and add to the frying pan with the cheese and ½ the lemon juice. Stir vigorously until the pasta is evenly coated. Check the seasoning, adding more lemon juice if needed. Stir in the crispy artichokes and serve with a little extra cheese and a good grind of black pepper. Scatter over the parsley to serve.

Cook’s tip

This is inspired by the classic pasta dish cacio e pepe with the addition of artichokes and lemon. If liked, try adding some pancetta to the pan when frying the artichokes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,136kJ/ 511kcals

Fat

25g

Saturated Fat

8.2g

Carbohydrates

55g

Sugars

2g

Fibre

6g

Protein

13g

Salt

2.3g

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