I have to say I don’t eat pasta very often but when I do I LOVE a good pesto pasta and this one has such a tangy lemon taste complimented with the artichokes and olives! If you are gluten free I have found chickpea pasta recently and it’s really enjoyable.

You will need:

250g dried pasta or chickpea pasta

4-6 artichoke quarters,chopped

1/4 cup chopped olives

zest of 1/2 lemon

10 x cherry tomatoes halved

a handful of rocket

olive oil

salt and pepper

1/4 cup of pesto or salsa verde

Method:

• In a medium pot fill with kettle boiled water and bring to the boil
• Add in your pasta and leave to cook for desired cooking time.
• Meanwhile prepare your vegetables.
• In a colander place the chopped tomatoes and drain the cooked pasta over these once cooked.
• Place back into the pot and add in a dash of olive oil and the grated lemon zest.
• Add the pesto and stir.
• Add the remainder of the vegetables an stir through.
• Season to taste
• Enjoy x x