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No.1 Orecchiette500g
500gItem price
£2.75Price per unit
£5.50/kgAntipasti 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,136kJ/ 511kcals |
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Fat | 25g |
Saturated Fat | 8.2g |
Carbohydrates | 55g |
Sugars | 2g |
Fibre | 6g |
Protein | 13g |
Salt | 2.3g |
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