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


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


  • 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).
Add the basil and the artichoke mixture and stir together until well combined.
Add a good glug of olive oil, season to taste and serve hot