Ingredients:
- 1 can of artichoke hearts in water, drained.
- 100g purple sprouting broccoli
- 10g flaked almonds, toasted.
- As much Tagliatelle as you want for two people
- 1 tbsp smoked garlic oil
- zest and juice of half a lemon ( use the rest with your G&T )
- black pepper
- 1/2 tsp dried tarragon
- 50g parmesan ( optional )
Method:
- Put your pan of pasta water on, and when it’s boiling, put your pasta in. You can add a bit of salt here if you want.
- Slice the artichoke hearts in two, toss them in a little oil and salt and pepper, and put them under the grill for about 10 minutes or until they have started to char a bit.
- Cut up the broccoli and a couple of minutes before the artichoke is done, pop it under the grill in the same dish as the artichoke.
- Make the dressing by mixing the oil, the lemon juice, the zest and the tarragon.
- Once the pasta is done, drain it and then, in a big bowl, mix together the pasta, the artichokes and broccoli and the dressing.
- Grate the parmesan over the top just before serving and grind a bit of black pepper over the top.