Spaghetti with artichokes

SERVES 4

Prep 10 mins | Cook 10 mins ● 240g spaghetti

● 200g green beans, trimmed and sliced

● 150g artichoke hearts in olive oil, drained, sliced and reserve 4 tsp of the oil

● 4 garlic cloves, thinly sliced

● 5g fresh flat-leaf parsley, roughly chopped

● Zest of 1 lemon

● Freshly ground black pepper

● 40g Italian-style vegetarian hard cheese, shaved

1 Bring large pan of water to boil. Add spaghetti and cook for 8–10 mins or until al dente. Add green beans for final 2 mins of cooking time.

2 Meanwhile, heat reserved artichoke oil in small pan. Add garlic and cook, stirring, for 1-2 mins until garlic is a pale golden colour.

3 Drain pasta and beans, reserving 1 to 2 tbsp of pasta water. Return spaghetti and reserved pasta water to pan, then toss through garlic oil, artichokes, parsley, lemon zest and freshly ground black pepper.

4 Serve sprinkled with cheese shavings.