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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