Artichoke & Parsley Pesto Spaghetti with Marinated Artichokes ARTICHOKE & PARSLEY PESTO

Serves 4 400g spaghetti 400g butter beans,

drained and rinsed ½ cup chopped curly

parsley, to serve 2 cups curly parsley leaves 1 cup basil leaves

¼ cup chopped chives 200g drained marinated chargrilled artichokes, plus extra to serve

⅓ cup toasted pine nuts 1 tsp finely grated

lemon zest

1 garlic clove

⅓ cup extra-virgin olive oil To make the artichoke & parsley pesto, place parsley, basil, chives, artichokes, pine nuts, lemon zest and garlic in a food processor or blender and then process until finely chopped. With the motor still running, slowly drizzle in the olive oil until well emulsified. Season with sea salt and black pepper.

Cook spaghetti in boiling salted water for 6- 8 minutes, or until al dente. Drain, reserving 1 cup of cooking water, then return the pasta to the saucepan. Add the cooking water, butter beans and pesto and toss to combine. Divide between bowls, season with sea salt and pepper, then serve with the extra artichokes and parsley.