MUSH­ROOM, AR­TI­CHOKE AND GOATS’ CHEESE SPINACH FETTUCINE WITH TOASTED PINE

Friday - - Good Food -

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.

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