Friday 19 January 2018

Artichoke Pasta

Artichoke pasta
Artichoke pasta

Aoife McElwain

Speedy suppers really suit the summer months. I don't know about you, but I find the pace of summer means my calendar is often a little fuller than in the winter months.

When I'm juggling busy days filled with work and life commitments, I'm even more reliant on quick kitchen tricks.

This week I made use of good-quality jarred artichoke hearts for two super speedy suppers, influenced by the Mediterranean.

These jarred beauties love working with pesto to bring you a satisfying supper any time of the year.

Artichokes on Toast

Serves 2

Prep Time: 10 minutes

INGREDIENTS

4 slices of bread

2 tablespoons of soft goat cheese

8 jarred artichoke hearts

2 tablespoons of your favourite green pesto

A few leaves of fresh basil

METHOD

1 Toast the bread.

2 Slather each slice of bread with goat cheese.

3 Top with the jarred artichokes.

4 Drizzle each slice of toast with pesto.

5 Finish with a few torn leaves of fresh basil.

Artichoke Pasta

Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes

INGREDIENTS

150g of spaghetti

2 heaped tablespoons of green pesto

10 jarred artichoke hearts

Parmesan, to serve

A few leaves of fresh basil

METHOD

1 Cook the spaghetti according to its packet's instructions. Drain the pasta and return to the saucepan.

2 Add the green pesto to the pot and stir well.

3 Add the artichoke hearts and heat everything through.

4 Divide the pasta between two bowls. Top with shavings of Parmesan cheese and a few torn leaves of fresh basil.

This week's storecupboard essential:

Jarred artichokes: Jarred and marinated artichoke hearts will happily sit in your pantry in anticipation of the day when you'll need them for a quick pizza topping or add to a creamy risotto. Head to your local deli or specialist food store to find good quality artichokes.

Irish Independent

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