Green Pea Fusilli, Grilled Artichokes and Lemon Pangritata
A delicious, quick and protein-rich pasta dish with green pea fusilli and our ever-popular Seggiano Roasted Artichokes.
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Cooking tools:
- Nonstick skillet
- Pot
- Colander
- Measuring cup
- Wooden spoon
- Tongs
- Grater
- Stove
- Serving bowl
Ingredients
- 250g Seggiano Organic Green Pea Fusilli
- 200g frozen peas
- 380g Seggiano Artichoke Hearts, quartered and drained
- 60ml Lunaio Organic Lemon Oil
- 80g finely grated parmesan and extra to serve
- pea shoots, to serve
- 15g butter
- 80g sourdough breadcrumbs
- 1 garlic clove
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