Artichoke Pesto Pasta
Although artichokes aren't in season, this uses jarred ones so you can feel ok about eating this. It's amazing tossed through pasta.
Ingredients:
Serves 2
A few rosemary sprigs, separate the leaves
5 tbsp extra virgin olive oil 140g of jarred artichoke hearts in olive oil
80g parmesan cheese, grated 1⁄2 a large garlic clove, mashed into a paste
Zest of half a lemon and 1 tbsp juice
A few gratings of nutmeg 60g roasted cashews Sea salt and black pepper
200g pasta of your choice
Set a large frying pan on medium to high heat. Add a tablespoon of olive oil and swirl around the pan.
Add the rosemary leaves and fry them for about 1 minute to crisp up and then add to a blender along with the olive oil, artichokes, parmesan, garlic paste, lemon zest, nutmeg, half the cashews and lemon juice. Pulse blend for a few seconds.
Then add the remaining cashews and blend for 3 seconds to just break them up. I like a cross between a smooth and rough texture.
Scrape into a bowl and season with salt and pepper. This keeps well for about 3-4 days in the fridge.
Toss through pasta and add the Stacy water to loosen the sauce!