Ingredients
1 shallot, peeled and sliced
1 red chilli, diced
1 small bunch of parsley, chopped
2 lemons, juice and zest
Salt and pepper
Parmesan
200g Northern Pasta Casarecce
25g butter
2 violet artichoke, trimmed and sliced
50ml white wine
2 cloves garlic, peeled and crushed
Method
Bring a large pan of salted water to the boil,
Add the Northern Pasta Casarecce and cook for 7 minutes or until al dente.
Melt the butter in a large fry pan.
Add the artichokes, wine, garlic and shallot.
Place the lid on and cook for 2-3 minutes.
Add the Casarecce to the sauce with some of the pasta water.
Season, then finish with the lemon juice, zest, parsley and chilli.
Grate over the parmesan to serve.
