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Lemon, artichoke & olive pasta

Method

  • Cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • To make the sauce, toss together the lemon juice, 50 gm grated parmesan the artichokes, olives, ground pepper, a little salt and olive oil with 2 tbsp of the pasta water.
  • Then toss the pasta with the sauce and serve with a little extra grated parmesan sprinkled on top, if you like.

Ingredients

  • about 400 gm spaghetti (or similar pasta)
  • sea salt & freshly ground pepper
  • juice of 1 lemon
  • 50 gm+ freshly grated parmesan
  • 100 gm canned or bottled artichoke hearts, halved or quartered
  • a handful of pitted black olives
  • a few tbsp olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm