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Categories:Viewed: 52 - Published at: 9 months ago
Ingredients
- 175 dried penne
- 400g tin artichoke hearts in bring, drained and thinly sliced
- 20 pitted Kalamata olives
- 100g goats cheese cut into small cubes
- juice 1/2 small lemon
- 3tbsp olive oil
- 20g flat leafed parsley chopped
- salt and pepper
Method
- Put a large pan of salted water on to boil and cook pasta till done. Mix the sliced artichoke hearts, olives, cheese, lemon juice, oil and parsley in bowl. Drain the pasta (keeping a tbsp of the cooking water in the pan). Return the pasta to the pan, mix with the rest of the ingredients and season. Return to the heat for a few minutes until the cheese just starts to melt. Serve in warm bowls.
