INGREDIENTS 

• 200g Vegan tagliatelle, or traghetti
• 90g Sacla’ Artichokes in Lemon & Rosemary Infused Oil
• 2 garlic cloves, finely sliced
• 3 tbsp. Sacla’ Vegan Basil Pesto
• 2 large handfuls rocket, roughly chopped
• ½ lemon, juice & grated zest
• Salt & black pepper to taste 

INSTRUCTIONS 

1. Cook the pasta until al dente in a large pan of boiling, salted water.
2. Keep some of the cooking water and drain the rest.
3. Heat the artichokes in their oil in a large frying pan, over a medium heat.
4. Add the garlic and fry for 1 minute.
5. Add the pasta to the pan along with the Vegan Pesto, rocket, lemon zest and juice - toss together.
6. Add a couple of spoonfuls of the cooking water to loosen up the sauce.
7. Serve with a generous grind of black pepper.