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Tagliatelle with lemon zest, pine nuts, parmesan & artichoke hearts

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Tagliatelle with lemon zest, pine nuts, parmesan & artichoke hearts

Features:
  • Dairy Free
  • Vegan
  • Vegetarian
  • Serves 2
  • Easy

Ingredients

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This is my all-time true favourite go-to pasta dish. It’s so fresh and so incredibly delicious, even though it is made in no time and with the simplest of ingredients. I really hope you love it as much as I do!

Steps

1
Done

I begin by cooking the tagliatelle pasta in a pot of boiling salted water. In the meantime, I grab a large pan, heat and toast the pine nuts. Once done, I remove onto a clean dish and use the same pan to melt about a tablespoon of Flora Light spread.

2
Done

Then, I fry together the minced garlic and lemon zest. Fry for a few months, then add the artichoke hearts and a cup of the pasta water for stock.

3
Done

Add the cooked tagliatelle, the mint, freshly ground black pepper and pine nuts, and mix well. Serve with freshly-grated parmesan cheese and a drizzle of extra virgin olive oil.

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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