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IngredientsSpaghetti (or tagliatelle would work well too)Juice and zest of half a lemon Half a jar of marinated artichoke hearts (or tinned artichokes/fresh, cooked artichokes) - approx 80g Olive oil Parmesan (to taste - a couple of tablespoons of grated cheese) Salt/pepper |
Handy HintA couple of handfuls of frozen peas thrown into the pasta water a few mins before it's ready are also good here. I've said this is dairy free - the Parmesan is v tasty but obv you could leave it out. |
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MethodThis is more of an assembly job than cooking as such, but it's absolutely delicious.Cook the pasta in a large pan of salted boiling water. While the pasta is cooking, juice and zest half a lemon, and roughly chop the artichoke hearts. Grate some Parmesan (couple of tablespoons or to taste) Drain the cooked pasta and put it back in the warm pan. Add the lemon, a slug of olive oil - I use the oil from the jar the artichokes come in - the artichokes, Parmesan and some freshly ground black pepper. Mix to coat the pasta and warm through the other ingredients. Serve on warmed plates. | |||||||||||||||||||||
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