Ingredients
- 1/2 pound cappaletti or other wide, flat pasta
- 8 ounces jarred halved artichokes
- Zest of 1 lemon
- Juice of half a lemon
- 4 tablespoons olive oil
- 1/4 cup roughly torn parsley
- 1/4 cup green olives, pitted and halved
- Parmesan to taste
Directions
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Bring a large pot of salty water to boil. Cook the pasta until just al dente.
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In the meantime, slice the artichokes into fat pieces and put them into a shallow serving bowl. Add the lemon zest and juice, then season with a pinch of sea salt and freshly ground pepper. Add the olive oil and parsley leaves and fold the ingredients together carefully.
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When the pasta is cooked, drain it and add to the serving bowl. Toss with the ingredients and some grated Parmesan. Top with more shaved Parmesan and serve