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Charred Artichoke & Goat's Cheese Pasta
Serves 2.
Super easy and quick to prepare. Great tasting vege meal!
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Ingredients
150 g spaghetti
150 g artichoke antipasti (in oil)
2 tablespoons olive oil (or use the oil from the artichokes)
3 teaspoons crushed garlic (lazy garlic or from 3 cloves)
1 mild red chilli, sliced
150 g frozen peas
2 tablespoons lemon juice (or 1 lemon, juiced and zested)
2 fresh thyme springs (or 1 teaspoon dried thyme)
75 g goat's cheese (soft) For vege/vegan option: use vegan goat's cheese instead (link below)
handful of fresh basil leaves (washed, dried)
Vegan Goat's Cheese
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Method
- Drain the artichokes well (do not dispose of the oil into the sink -- keep it for cooking!)
- Heat a griddle or frying pan on very high heat and cook the artichokes until they are charred on each face.
- Set aside the artichokes.
- Bring a large pan of water to the boil and cook the pasta according to the pack instructions (about ten minutes)
- While the pasta is cooking, heat 1 tablespoon of olive oil (or oil from the artichokes) in a frying pan on medium-high heat. Add the garlic and chilli and cook for 1-2 minutes, stirring continuously to avoid browning the garlic.
- Add the lemon juice (and zest, if any), thyme leaves, and charred artichoke and cook for 2 minutes.
- Transfer 2 tablespoons of the pasta water into the frying pan and turn down the heat.
- When cooked, drain the pasta and transfer to serving bowls.
- Boil 600 ml of water in a kettle, then blanch the peas in this boiling water for 1-2 minutes in a jug.
- Drain the water and transfer the peas to the serving bowls with the pasta.
- Transfer the artichoke mixture to the serving bowls and gently mix through with the pasta and peas.
- Crumble goat's cheese over the top and then garnish with whole basil leaves.
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Storage & Consumption
Eat fresh; cooked pasta does not store well in the fridge.
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