- 280g Jar of artichoke hearts in oil (Aldi do a very reasonable antipasti range including these)
- 4 cloves of garlic, chopped
- 3 slices of bread, whizzed into breadcrumbs
- Handful of fresh, flat-leaf parsley and basil, chopped
- 100g of spinach
- 3 lemons
- Wholewheat pasta (fusilli, conchiglie or penne would work best)
- Grated parmesan to serve
- Drain the artichokes and reserve the oil
- Zest and juice two of the lemons
- Heat 2tbsp of the artichoke oil in a large frying pan
- Add half the garlic for a minute then add the breadcrumbs, stirring well
- Cook for 5 minutes until browning slightly
- Remove from heat and add the chopped parsley and add the zest and juice of one of the lemons
- Using a blender, whizz up the artichokes, rest of the garlic, basil, juice and zest of one lemon and seasoning.
- When combined, start to add the spinach in handfuls. Depending upon your blender you may need to add some spoonfuls of water or perhaps a dash of olive oil (I use a lemon infused oil)
- Cook the pasta according to the packet instructions
- Stir ladlefuls of pesto into the pasta, it should turn the pasta a gorgeous bright green!
- Top with the breadcrumb mixture, grated parmesan and freshly ground pepper to taste
The Pangratto-style breadcrumb topping and the pesto can both be made ahead of time and just assembled with the hot cooked pasta for the ultimate fast 'after work' food!
Top with lemon wedges and enjoy!