Lemon, Bean, Artichoke & Brie Linguini

Lemon, Bean, Artichoke Linguini

By Melissa Delport

For 2 People

15 Mins

Allergens: Gluten, Dairy

Utensils & Essentials

Large frying pan, Large Saucepan, Colander, Olive Oil, Salt and Pepper, Fresh Basil

Ingredients

Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Gluten

2tbsp Coconut oil
2 tbsp Pine Nuts
1 cloves of Garlic
125g Marinated Artichokes
1 Red chilli
125g Wholemeal Linguini
1 Handfuls Swiss Chard
2 tbsp Mascarpone
125g Brie
1 Lemon
100g Cooked Butterbeans
10g Basil Fresh

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How to make

Lemon, Bean & Artichoke Linguine

Mince your garlic and slice your chilli, and then, in a large frying pan, over a low to medium heat, add 1 tablespoon of coconut oil along with the nuts, garlic, artichokes and chilli. Add seasoning and fry until the artichokes start to caramelise. Keep an eye on the nuts as they can burn quickly.

Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8-10 minutes, or until al dente.

Chop your Swiss chard into fine pieces and chop your brie into cubes.

Drain your pasta, saving 1 cup of the cooking water. Return the pasta to the saucepan over a medium heat, add the Swiss chard, mascarpone, Brie, lemon zest and juice, butterbeans and 1/4 of the saved pasta water (add more if needed).