Tajarin with Artichokes, Lemon & Pine Nuts
1 jar, drained and cut into bite sized pieces
Zest of 1 lemon and juice of ½ lemon
Small bunch chopped herbs (parsley, dill or chives)
, freshly grated to finish
Sea salt and freshly ground black pepper
Bring a large pot of salted water to the boil, add the pasta and cook until al dente (3 minutes only). Drain the pasta and toss with the remaining ingredients. Season to taste.
Divide the pasta between serving plates and grate over Parmigiano Reggiano to finish. Serve immediately.
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