Lemon & artichoke pasta

Name: Lemon & artichoke pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 150 g essential Waitrose Elicoidali dried pasta; 280 g jar chargrilled artichoke hearts quartered; 1 tsp olive oil; 15 g unsalted butter; ½ unwaxed lemon, zest and juice; 25 g Pecorino Romano, finely grated, plus extra to serve; 25 g pack flat leaf parsley, leaves finely chopped, to serve

Jarred artichoke hearts aren’t just for antipasti platters. This dish, combining their subtle earthy flavour with pecorino and a twist of lemon, is sunshine in a bowl.

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Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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150g essential Waitrose Elicoidali dried pasta
280g jar chargrilled artichoke hearts quartered
1 tsp olive oil
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, to serve

Cook the pasta in a pan of salted water according to pack instructions, then drain, reserving a cup of cooking water.
Meanwhile, drain the artichokes in a sieve over a bowl. Heat the oil in a large frying pan and add the artichokes. Cook for 2-3 minutes each side until crisp and golden, then transfer to a plate.
Add 1 tbsp reserved artichoke marinade to the frying pan with the butter and lemon Lemon & artichoke pasta zest. Cook for 30 seconds more, then stir in 3-4 tbsp pasta water.
Tip in the pasta, cheese and half the lemon juice. Stir vigorously until the pasta is evenly coated.
Check the seasoning, adding more lemon juice if needed. Stir in the artichokes, then serve with extra cheese, a good grind of black pepper and sprinkling of parsley.

Cook’s tip

The herby oil marinade from the artichoke jar is far too good to waste and keeps well in the fridge for up to two weeks. Use it for salad dressings, or for frying or roasting veg.

Typical values per serving when made using specific products in recipe