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