Artichoke and Parsley Pesto Spaghetti

Ingredients

• 400g spaghetti
• 400g butter beans, drained and rinsed
• 1⁄2 cup chopped curly parsley, to serve
• 2 cups curly parsley leaves
• 1 cup basil leaves
• 1⁄4 cup chopped chives
• 200g drained marinated chargrilled artichokes, plus extra to serve
• 1⁄3 cup toasted pine nuts
• 1 tsp finely grated lemon zest
• 1 garlic clove
• 1⁄3 cup extra-virgin olive oil