Meals and Courses

Artichoke, Olive and Lemon Linguine

cook 10 mins
Tags: Quick eats
  • 325 g (11 oz) linguine
  • 125 g (4 oz) char-grilled artichoke hearts in oil, drained
  • 3 tablespoons extra virgin olive oil
  • juice and grated rind of 1 lemon
  • 75 g (3 oz) black olives
  • salt and pepper
  • chopped flat-leaf parsley, to garnish
  • Parmesan cheese shavings, to serve
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water.
  • Return the pasta to the pan and stir through the remaining ingredients, adding a little cooking water to loosen if needed, and season.
  • Spoon into serving bowls and serve sprinkled with the parsley and Parmesan shavings.
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