Charred artichoke and goat’s cheese pasta

Charred artichoke and goat’s cheese pasta recipe

3 ratings

You can’t beat good pasta cooked with great produce. All Tesco pasta is made in Italy by only three families for an authentic taste, making it the perfect ingredient to carry the fresh flavours of this lemon, chilli, pea and artichoke pasta dish. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 546 calories / serving

Ingredients

  • 150g spaghetti
  • 150g artichoke antipasti (in oil)
  • 2 tbsp olive oil
  • 3 garlic cloves, finely grated
  • 1 mild red chilli, sliced (with seeds)
  • 50g frozen peas, thawed
  • 1 lemon, zested and juiced
  • 2 thyme sprigs, leaves picked
  • handful parsley, chopped
  • 75g soft goat's cheese, cut into small pieces
  • handful basil leaves

Each serving contains

  • Energy

    2290kj
    546kcal
    27%
  • Fat

    26g 37%
  • Saturates

    7g 33%
  • Sugars

    5g 6%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 62.6g Protein 17.5g Fibre 7.6g

Method

RFO 155x255 Pasta WithLabel
  1. Bring a large pan of water to the boil and cook the pasta according to the pack instructions.
  2. Drain the artichokes really well (they should only have a little oil clinging to them). Heat a griddle pan or a frying pan until very hot and cook the artichokes until charred on each side.
  3. Meanwhile, heat the oil in a large frying pan. Add the garlic and chilli and cook gently over a low heat for about 2 mins, stirring continuously to make sure the garlic doesn’t brown.
  4. Add the artichokes, peas, lemon zest and thyme leaves and cook for 2 mins.
  5. Drain the pasta well, reserving 2 tbsp of the cooking water and add to the artichoke sauce. Add a little lemon juice to the sauce to taste, then add the parsley and gently stir together. Mix the pasta through the sauce, then add the goat’s cheese and basil leaves and serve.

Little help

Spaghetti and linguine pair well with light cream or oil-based sauces, as well as tomato sauce or seafood.

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