90g Artichokes in a jar, roughly chopped, plus 2 tbsp of the oil
2 garlic cloves, finely sliced
Sacla Classic Pesto
2 large handfuls rocket, roughly chopped
Grated zest and juice of 1/2 a lemon
Salt and freshly ground black pepper
Fresh Parmesan, grated, to serve
Method
Cook fettuccine according to the packet instructions. Drain well, reserving a few spoonfuls of the cooking water
While the pasta is cooking, heat the artichokes and reserved oil in a large frying pan over a medium heat. Add garlic and cook 1-2 minutes or, until fragrant but not browned. Add the drained cooked fettuccine to the pan, and your desired amount of pesto. Toss to coat evenly. Add rocket, lemon zest and juice, and toss together until evenly mixed. If pasta is too dry, add a few tablespoons of the reserved cooking water to loosen up the sauce
Season to taste and serve with a generous sprinkling of Parmesan
