Artichoke Pasta
A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes.
Ingredients
110g/4oz artichokes, marinated in oil
1 clove garlic, peeled and crushed
1 tbsp finely chopped parsley
1 tbsp finely chopped thyme, leaves only
450g/1lb linguine pasta, cooked
½ lemon, juice only
parmesan shavings
Preparation method
Pour the artichokes, with their oil into a pan and mash them down with a fork.
Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
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110g/4oz artichokes, marinated in oil
1 clove garlic, peeled and crushed
1 tbsp finely chopped parsley
1 tbsp finely chopped thyme, leaves only
450g/1lb linguine pasta, cooked
½ lemon, juice only
parmesan shavings
Preparation method
Pour the artichokes, with their oil into a pan and mash them down with a fork.
Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
Add the lemon juice and toss thoroughly.
Serve in bowls topped with shavings of parmesan cheese.
Article Source
