Artichoke and lemon linguine and I've won a book!

Food bloggers are the best, aren’t they?

The talented Allen had his first book giveaway and I won! Yay!!
He’s sending me this amazing book, which comes with a DVD. I can’t wait to start making recipes from it!
Thank you, Allen!

I once tried a no-carb diet. Needless to say, it was a huge failure. I avoided rice and potato and bravely resisted cakes and cookies. But there are two things I can’t live without: bread and pasta.
Even those who are not that crazy about pasta will admit that, if you need a quick meal, that is the way to go. And to make it even faster, sometimes you don’t even need to cook the sauce.

If you decide to give this fabulous recipe a try, I promise you that dinner will be on the table in 10 minutes. Maybe 12, if you grill some bread with olive oil and serve along. :)

Recipe found on Fernanda’s beautiful blog – she used coriander in her pasta, but I did not have any around and went for parsley instead.



This will be my entry for the Weekend Herb Blogging, this time hosted by Jai and Bee, from Jugalbandi.

Artichoke and lemon linguine

200g linguine
8 canned artichoke hearts – rapidly rinse them to remove any excess brine
juice and grated zest of 1 lemon
1 large handful of parsley
fleur de sel
freshly ground black pepper
4-5 tablespoons extra virgin olive oil
grated parmesan, to serve

Cook the linguine in a large saucepan of salted boiling water until al dente; drain and set aside.While the pasta cooks, make the sauce: place the artichoke hearts, lemon zest and juice, parsley, fleur de sel, pepper and olive oil in a food processor and process until you get a smooth mixture. Stir the sauce through the pasta, top with the parmesan and serve at once.

Serves 2