• 2T olive oil
• A knob of butter
• 2 garlic cloves, crushed
• 500g mushrooms, sliced (we used portabellini and brown mushrooms)
• 1T lemon juice
• Salt and black pepper
• 500g whole marinated artichokes
• 500g spinach fettucine
• Good-quality olive oil
• 100g chevin goat’s cheese, crumbled
• zest of 1 lemon
• 100g pine kernels, lightly toasted
Heat the olive oil and butter in a large frying pan and fry the garlic gently for about a minute. Add the mushrooms and sauté until they are soft, add the lemon juice, season with salt and pepper and remove from the heat.
Heat a dry, non-stick frying pan and gently grill the artichokes until golden brown. Remove from the heat and add the mushrooms.
Bring a large pot of salted water to the boil and cook the pasta until al dente. Drain and drizzle with good-quality olive oil, tossing through to coat. Add the artichokes and mushrooms to the pasta, toss through and serve with the chevin, lemon zest and pine kernels sprinkled on top.
Serves 6 to 8
This recipe was originally featured in the May 2012 issue of House and Leisure.