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Fusilli with artichoke pesto and pangrattato

Name: Fusilli with artichoke pesto and pangrattato
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 1/2 cup (125ml) olive oil; 3 garlic cloves, finely chopped; 1 cup (70g) fresh breadcrumbs; 2 tablespoons chopped flat-leaf parsley; 400g fusilli (or other short pasta); 1 cup baby spinach leaves; 1 cup basil leaves; 550g jar artichoke hearts, drained; 1 cup (80g) grated parmesan; Finely grated zest of 1 lemon and juice of 1/2 lemon, plus lemon halves to serve

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05m

20m

Fusilli with artichoke pesto and pangrattato

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by Valli Little

delicious. team

Oct 03, 2015

If you're stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

1/2 cup (125ml) olive oil
3 garlic cloves, finely chopped
1 cup (70g) fresh breadcrumbs
2 tablespoons chopped flat-leaf parsley
400g fusilli (or other short pasta)
1 cup baby spinach leaves
1 cup basil leaves
550g jar artichoke hearts, drained
1 cup (80g) grated parmesan
Finely grated zest of 1 lemon and juice of 1/2 lemon, plus lemon halves to serve

Method

1.

Heat 2 tablespoons oil in a pan over medium heat. Cook one-third of the garlic, stirring, for 30 seconds, until fragrant. Add crumbs and cook, stirring, for 3-4 minutes until golden. Season, then stir in parsley.
2.

Cook pasta according to packet instructions until al dente. Drain.
3.

Meanwhile, place the spinach, basil, artichokes, parmesan, lemon zest and juice, and remaining garlic in a processor and whiz to a coarse paste. With the motor running, drizzle in remaining 1/3 cup (80ml) oil until combined. Season.
4.

Stir pesto through pasta and sprinkle with pangrattato. Serve with lemon halves.