MUSHROOM, ARTICHOKE AND GOATS’ CHEESE SPINACH FETTUCINE WITH TOASTED PINE
Prep time 10 mins Cooking time 15 mins Serves 4 2 tbsp olive oil, plus extra A knob of butter 2 garlic cloves, crushed 500g mushrooms, sliced 1 tbsp lemon juice 500g whole marinated artichokes 500g spinach fettuccine 100g goat’s cheese, crumbled 1 lemon, zest of 100g pine kernels, lightly toasted Heat olive oil and butter in a pan and gently fry the garlic for a minute. Add mushrooms, sauté until they’re soft, then add lemon juice. Season with salt and pepper. Remove from the heat. Heat a non-stick pan and gently grill the artichokes until golden brown. Remove from the heat and add to the mushrooms. Toss lightly to mix. Bring a pot of salted water to the boil and cook the pasta until al dente. Drain and drizzle with olive oil, tossing to coat. Add the artichokes and mushrooms to the pasta, and toss thoroughly to mix. Garnish with cheese, lemon zest and pine kernels and serve hot.