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Charred artichoke and goat’s cheese pasta recipe
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6 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
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
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Energy
2290kj
546kcal
27%
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Fat
26g
37%
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Saturates
7g
33%
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Sugars
5g
6%
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Salt
2.3g
39%
of the reference intake
Carbohydrate 62.6g
Protein 17.5g
Fibre 7.6g
Method
- Bring a large pan of water to the boil and cook the pasta according to the pack instructions.
- 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.
- 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.
- Add the artichokes, peas, lemon zest and thyme leaves and cook for 2 mins.
- 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.