Charred Artichoke & Goat's Cheese Pasta

Serves 2.

Super easy and quick to prepare. Great tasting vege meal!

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Ingredients

150 g spaghetti

150 g artichoke antipasti (in oil)

2 tablespoons olive oil (or use the oil from the artichokes)

3 teaspoons crushed garlic (lazy garlic or from 3 cloves)

1 mild red chilli, sliced

150 g frozen peas

2 tablespoons lemon juice (or 1 lemon, juiced and zested)

2 fresh thyme springs (or 1 teaspoon dried thyme)

75 g goat's cheese (soft) For vege/vegan option: use vegan goat's cheese instead (link below)

handful of fresh basil leaves (washed, dried)

Vegan Goat's Cheese

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Method

Drain the artichokes well (do not dispose of the oil into the sink -- keep it for cooking!)

Heat a griddle or frying pan on very high heat and cook the artichokes until they are charred on each face.

Set aside the artichokes.

Bring a large pan of water to the boil and cook the pasta according to the pack instructions (about ten minutes)

While the pasta is cooking, heat 1 tablespoon of olive oil (or oil from the artichokes) in a frying pan on medium-high heat. Add the garlic and chilli and cook for 1-2 minutes, stirring continuously to avoid browning the garlic.

Add the lemon juice (and zest, if any), thyme leaves, and charred artichoke and cook for 2 minutes.

Transfer 2 tablespoons of the pasta water into the frying pan and turn down the heat.

When cooked, drain the pasta and transfer to serving bowls.

Boil 600 ml of water in a kettle, then blanch the peas in this boiling water for 1-2 minutes in a jug.

Drain the water and transfer the peas to the serving bowls with the pasta.

Transfer the artichoke mixture to the serving bowls and gently mix through with the pasta and peas.

Crumble goat's cheese over the top and then garnish with whole basil leaves.

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Storage & Consumption

Eat fresh; cooked pasta does not store well in the fridge.

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