Spinach and artichoke pasta salad
Ingredients
Metric
Imperial
- 500g of rigatoni pasta
- 400g of artichoke hearts, jarred in oil
- chilli flakes, to garnish
- lemon zest, to garnish
- salt
- freshly ground black pepper
Spinach pesto
- 200g of spinach
- 1 handful of basil
- 75g of Parmesan
- lemon zest, from 1 lemon
- lemon juice, from 1/2 lemon
- 2 garlic cloves
- 100ml of extra virgin olive oil
- 75g of pine nuts
Method
Cook the pasta in boiling salted water until al dente
- 500g of rigatoni pasta
Wash the spinach but don’t dry it too much. Transfer to a pan over low heat and cover with a lid. Cook for a minute or two, until the spinach has wilted. Allow the spinach to cool a little, then squeeze out as much water as possible
- 200g of spinach
Combine the spinach and all the remaining pesto ingredients in a small blender with a pinch of salt and pepper and whizz to combine
- 1 handful of basil
- 75g of Parmesan
- lemon zest, from 1 lemon
- lemon juice, from 1/2 lemon
- 2 garlic cloves
- 100ml of extra virgin olive oil
- 75g of pine nuts
Once the pasta is cooked, drain well and mix with the spinach pesto, topping with the artichokes
- 400g of artichoke hearts, jarred in oil
Top with extra lemon zest and chilli flakes
- lemon zest, to garnish
- chilli flakes, to garnish
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
Get in touch
Please sign in or register to send a comment to Great British Chefs.
