Tagliatelle with Artichokes, Lemon & Pesto


  • 200g Tagliatelle
  • 90g Sacla’ Artichokes in Lemon & Rosemary Infused Oil, roughly chopped
  • 2 Garlic cloves, finely sliced
  • 3 tbsp Sacla’ Classic Basil Pesto
  • 2 large handfuls Rocket, roughly chopped
  • 1/2 Lemon, juice and grated zest
  • Grated Parmesan to serve
  • Black pepper
  • Salt


  1. Cook the pasta until al dente in a large pan of boiling, salted water
  2. Drain well, reserving a few spoonfuls of the cooking water
  3. Meanwhile, heat the Sacla’ Artichokes in their oil in a large frying pan over a medium heat
  4. When hot, add the garlic and fry for about a minute
  5. Add the pasta to the pan along with the Sacla’ Pesto, rocket, lemon zest and juice and toss together
  6. Add a couple of spoonfuls of the cooking water to loosen up the sauce
  7. Serve with a generous sprinkling of Parmesan and a grinding of pepper
Serves: 2Cooking time: Share recipeReview this recipe


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