Charred artichoke and goat’s cheese pasta recipe

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  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 546 calories / serving
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This simple pasta dish is singing with spring flavour. Lightly charring the artichokes gives them a delicious smokiness which is perfectly complemented by sweet peas, fragrant lemon zest and velvety goat’s cheese.

  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 minutes, stirring continuously to make sure the garlic doesn’t brown.
  4. Add the artichokes, peas, lemon zest and thyme leaves and cook for 2 minutes.
  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.
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  • Ingredients

  • 150g (5oz) spaghetti
  • 2 tbsp olive oil
  • 3 garlic cloves, finely grated
  • 1 mild red chilli, sliced (with seeds)
  • 150g (5oz) artichokes antipasti (in oil)
  • 50g (2oz) frozen peas, thawed
  • 1 lemon, zested and juiced
  • 2 thyme sprigs, leaves picked
  • handful parsley, chopped
  • 75g (3oz) soft goat’s cheese, cut into small pieces
  • handful basil leaves
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  • Energy 2291kj 546kcal 27%
  • Fat 26.1g 37%
  • Saturates 6.6g 33%
  • Sugars 5.4g 6%
  • Salt 2.3g 39%

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

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