This easy peasy dish is full of flavour - artichokes, lemon, rocket, parmesan and olives combine to create a flavour-packed pasta dish perfect for summer.
- 400g dried spaghetti
- 1/2 290g jar artichokes in oil, drained, oil reserved
- Zest and juice of 1 large lemon
- 4 tbsp. extra-virgin olive oil
- 4 tbsp. grated parmesan cheese
- Handful green olives in brine, pitted, drained
- 100g rocket
Bring a pan of salted water to the boil. Add the spaghetti and cook according to packet instructions.
Whisk the oil, lemon juice, lemon zest and parmesan together. Halve the olives. Dice the artichokes.
Pour the oil mixture into a saucepan. Add the artichokes and olives and heat through.
When the spaghetti is cooked, drain, reserving some of the pasta water. Add the pasta along with some of the pasta water to the saucepan with the sauce, along with some of the oil from the artichokes. Add the rocket and toss to combine all ingredients. Season with black pepper and sprinkle with extra parmesan to serve.