for 4 people

Pesto

1 glass	artichoke hearts in oil (approx. 280 g), drained, halved
1 dl	olive oil
1 tbsp	pine nuts, roasted
¼ tsp	salt
a little	pepper
40 g	grated Pecorino
1	organic lemon, a little grated zest and 1 tbsp of juice

Pasta

400 g	pasta (e.g. spaghetti)
	salted water, boiling
40 g	grated Pecorino
1	organic lemon, use a little grated zest
1 tbsp	pine nuts, roasted

How it's done

Pesto

Place the artichokes in a measuring cup along with all the other ingredients up to and including the pepper, puree. Add the cheese, lemon zest and lemon juice, mix.

Pasta

Cook the pasta in simmering salted water until just al dente. Set aside 100 ml of the cooking water, drain the pasta. Add the pasta back into the pan, mix in the pesto and the reserved cooking water, heat through, and serve on plates. Sprinkle the cheese, lemon zest, and pine nuts on top.

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