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Zesty lemon & artichoke pasta

Zesty lemon & artichoke pasta

By Ivan Kozak
5’ Prep time
15’ Cook time
20’ Total time
511 Calories
2 Serving

Summary

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.
Ivan Kozak 0 Followers

Step by Step

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Step 1

Cook the pasta in a large pan of salted boiling water according to pack instructions.
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Step 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.
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Step 3

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

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    0.5
  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    25 grams
  • Unsalted butter
    Unsalted butter
    15 grams
  • Pecorino romano
    Pecorino romano
    25 grams
  • Essential olive oil
    Essential olive oil
    1 tsp
  • Chargrilled artichokes
    Chargrilled artichokes
    175 grams
  • Essential waitrose elicoidali dried pasta
    Essential waitrose elicoidali dried pasta
    150 grams

Nutrition Facts

View nutrition facts
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