Fettuccine with artichokes, lemon & basil pesto

minutes / people


In a large pan of salted boiling water, cook the pasta according to the packet instructions. Drain well, reserving a few spoonfuls of the cooking water.
While the pasta is cooking, heat the artichokes and their oil in a large frying pan over a medium heat. When hot, chuck in the garlic and fry for about a minute, until you get a lovely garlicky aroma. Add the drained pasta to the pan, stir in desired amount of pesto, rocket, lemon zest and juice, and toss together to coat the pasta. Add a couple of spoonfuls of the cooking water to loosen up the sauce.
Serve with a generous sprinkling of Parmesan and lots of pepper.


  • 200 g fettuccine
  • 90 g Artichokes in a jar, roughly chopped, plus 2 tbsp of the oil
  • 2 garlic cloves, finely sliced
  • Free From Classic Pesto
  • 2 large handfuls rocket, roughly chopped
  • grated zest and juice of ½ a lemon
  • salt and freshly ground black pepper
  • fresh Parmesan, grated, to serve