- 125g Root One Fusilli
- 90g Artichoke Hearts
- 150g Spinach
- Zest of 1/2 a Lemon
- 30g Butter
- 50g Vegetarian Parmesan
- Olive Oil
You can use a variety of green vegetables instead of the artichoke, depending on preference or what you have to hand. I find it also works really well with Asparagus or Mangetout.
- Chop the Artichoke Hearts roughly into medium sized pieces. Beginning heating at least 1ltr of salted water in a pot.
- Heat the oil in a frying pan over a medium/high heat, add the artichoke and fry for 3-5 minutes or until lightly browned. Then remove from the heat and set aside.
- The water should have reached a rolling boil by now, add the pasta and reduce to a simmer for 6 minutes. Reserve about 1/4 of a cup of the cooking water before straining.
- Return the pan with the artichoke to a high heat and add the spinach, fry until wilted and then add the pasta, butter, lemon zest and cheese. Stir well until the butter and cheese have melted and coated the pasta then season well (especially with the black pepper) and serve.