Lemony Artichoke Angel Hair
Ingredients
- 150 g / 5.3 oz Solspring angel hair pasta
- 1 Tbsp. butter ghee or expeller-pressed coconut oil
- 3 shallots diced
- ΒΌ tsp. Solspring fine salt
- 3 cloves garlic minced
- zest of 1 lemon preferably organic
- 1 can artichoke quarters drained and roughly chopped
- 3 Tbsp. capers drained
- freshly cracked black pepper as desired
- 1 cup / 250ml pasta water
- 1 cup / 40g loosely packed finely chopped parsley, plus more for garnish
- 2 Tbsp. Solspring olive oil plus more for garnish
Directions
- Put a large pot of generously-salted water on to boil. Add the angel hair pasta.
- Heat a large skillet over medium heat. Melt your fat of choice and add the shallots and salt. Stir to coat, and let cook until translucent and starting to turn golden, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Add the lemon zest, artichokes, capers and black pepper. Stir well and let cook about 5 minutes, then add the pasta water and bring to a gentle simmer.
- Cook the pasta until al dente. Drain, and set aside.
- Add the parsley and olive oil to the pan, followed by the cooked pasta. Fold to incorporate everything. Taste and adjust seasoning as desired.
- Serve hot with an extra drizzle of olive oil, extra parsley if desired and freshly cracked black pepper. Say thank you and enjoy.
Notes
Serves 3-4
