About the Recipe
With its delicate, nutty artichoke flavour, this simple pasta dish tastes like summer holidays on the Med. It’s perfect for those busy weekdays when you want something delicious in just 15 minutes.
Farfalle (those charming little bow ties) are ideal for this sauce, but any shaped pasta will also do just fine.
Finish with a sprinkle of toasted pine nuts, lemon zest and fresh basil. And don’t be surprised how quickly it disappears!
Ingredients
250g dried farfalle pasta (or similar)
400g tin of cannellini beans, drained and rinsed
280g jar of artichokes in oil
1 clove garlic, finely chopped
3 tablespoons nutritional yeast
2 tablespoons toasted pine nuts
Zest of 1 lemon
Small bunch fresh basil
Salt to taste
Preparation
Cook the pasta according to the packet instructions.
Gently remove the artichokes from the oil and roughly chop. Keep the oil to one side.
Add the rinsed beans, chopped artichokes, garlic, yeast and a generous pinch of salt into a blender and blitz to a rough mash. Scrape down the sides. Then slowly add the artichoke oil and blitz again to create a creamy consistency.
Once cooked, drain the pasta keeping about half a cup of the cooking water aside. Stir the artichoke sauce through the pasta. If need be, add a splash of the cooking water so it’s not too dry.
Top with the toasted pine nuts, lemon zest and a few torn basil leaves. So yummy!