Lemon, Artichoke & Basil Pesto Tagliatelle

Name: Lemon, Artichoke & Basil Pesto Tagliatelle
Prep time: THMS
Cook time: THMS
Ingredients: 200g Vegan tagliatelle, or traghetti; 90g Sacla’ Artichokes in Lemon & Rosemary Infused Oil; 2 garlic cloves, finely sliced; 3 tbsp. Sacla’ Vegan Basil Pesto; 2 large handfuls rocket, roughly chopped; ½ lemon, juice & grated zest; Salt & black pepper to taste

Any notion that vegan dishes lack flavour is dispelled with pasta recipes like this. Made easy with Sacla' Vegan Basil Pesto and Sacla’ Artichokes in Lemon & Rosemary Oil, every mouthful of this garlicky, lemony tagliatelle is a joy.

Cook Time

20 mins

Serves

Ingredients

200g Vegan tagliatelle, or traghetti
90g Sacla’ Artichokes in Lemon & Rosemary Infused Oil
2 garlic cloves, finely sliced
3 tbsp. Sacla’ Vegan Basil Pesto
2 large handfuls rocket, roughly chopped
½ lemon, juice & grated zest
Salt & black pepper to taste

How to make the recipe

Step 1

Cook the pasta until al dente in a large pan of boiling, salted water.

Step 2

Keep some of the cooking water and drain the rest.

Step 3

Heat the artichokes in their oil in a large frying pan, over a medium heat.

Step 4

Add the garlic and fry for 1 minute.

Step 5

Add the pasta to the pan along with the Vegan Pesto, rocket, lemon zest and juice - toss together.

Step 6

Add a couple of spoonfuls of the cooking water to loosen up the sauce.

Step 7

Serve with a generous grind of black pepper.