Spaghetti with artichoke sauce
NUTRITION: PER SERVING
FAT: 25.1G (5.2G SATURATED)
CARBOHYDRATES: 74.5G (3.3G SUGARS)
280g marinated, chargrilled, or canned artichokes, drained
2 garlic cloves
Small bunch fresh parsley, roughly chopped, some set aside to garnish
20g parmesan (or vegetarian alternative), grated, plus extra to serve
Finely grated zest and juice ½ lemon
4 tbsp extra-virgin olive oil, plus extra to serve
Put all the ingredients, apart from the spaghetti, into a small food processor with 2 tbsp water, then whizz to a fine paste. Add a good pinch of salt and pepper, then pulse to mix in.
Bring a large pan of salted water to the boil, then cook the spaghetti according to the pack instructions until al dente (firm to the bite). Drain, reserving a little of the cooking water.
Add the sauce to the pasta with a splash of cooking water and mix well. Serve scattered with the reserved parsley, extra cheese and a final drizzle of olive oil.