Artichoke & Parsley Pesto Spaghetti
400g butter beans, drained and
½ cup chopped curly parsley, to
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 lemon zest
1 garlic clove
⅓ cup olive oil
To make the pesto, place parsley, basil, chives, artichokes, pine nuts, lemon zest and garlic all together in a food processor or blender and then process until finely chopped.
With the motor still running, slowly drizzle in the olive oil until it is well emulsified, then season with sea salt and freshly ground 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 four bowls, season with sea salt and pepper, then serve with the extra artichokes and parsley.
There are loads of ways to serve up marinated artichokes. You can use them on pizza, make a creamy spinach & artichoke dip, or serve them on crostini. The choice is yours!