ARTICHOKE PESTO FETTUCCINE

SERVES 4 PREP 10 MINS COOK 15 MINS

500g fettuccine 2 tbsp olive oil 2 cloves garlic, crushed 190g jar basil pesto 375ml can evaporated milk 340g jar marinated artichoke hearts, drained, sliced ¹⁄ cup chopped semi-dried tomatoes 3 ¹⁄ cup pine nuts, toasted 3 ¹⁄ cup shaved parmesan 3 ½ cup basil leaves

Cook pasta following packet instructions. Drain and keep warm.

Meanwhile, heat oil in a large frying pan over high heat. Cook garlic 1 min until fragrant. Stir in pesto and milk. Simmer 5 mins until sauce thickens slightly.

Add pasta to pan with artichokes, tomatoes, nuts and half the parmesan. Toss well. Top with basil leaves and remaining parmesan.