- Pacchetti pasta
- Olive oil
- Fresh basil leaves, torn into small pieces
- Fresh mint sprigs
- Baby artichokes, halved lengthways
- Pasta cooking water
- freshly ground black pepper
- zest of ½ a lemon
Pasta, with its various forms and flavours, is one of the many shining stars of Italian cuisine. In this dish, I chose to use the paccheri pasta and crown it with one of spring’s star ingredients: the artichoke.
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