Zesty lemon & artichoke pasta

Name: Zesty lemon & artichoke pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 150 g dried pasta (such as elicoidali rigati); 1 tsp Essential Olive Oil; 175 g pack smoky chargrilled artichokes in a herb dressing; 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

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

Cook the pasta in a large pan of salted boiling water according to pack instructions.
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.
Add the butter and lemon zest to the hot pan, cook for 30 seconds more, then add 3-4 tbsp pasta cooking water.
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.