Mushroom, Artichoke and Goat’s Cheese Pasta

This is a pasta lover’s treat. Top with toasted pine nuts, drizzle with the best olive oil and garnish with baby spinach leaves for a fabulous meal.

2T olive oil

1T butter

1 garlic clove, crushed

500g mushrooms sliced (portabellini and brown mushrooms)

1T lemon juice

1t chopped thyme

Salt and pepper

500g whole marinated artichokes

500g fettuccine

Extra Virgin olive oil

100g chevin goat’s cheese crumbled

Zest of 1 lemon

100g pine kernels lightly toasted

Heat the olive oil and butter. Add the garlic, thyme and half the lemon zest and allow to infuse in the oil. Gently fry the artichokes, then remove. Add the mushrooms and sauté until soft.  Add the lemon juice, season with salt and pepper, and remove from the heat.

Cook the fettuccine until al dente. Drain and place on a serving place. Add the artichokes and mushrooms. Scatter the cheese, remaining lemon zest and pine nuts over. Garnish with baby spinach leaves. Drizzle with olive oil and serve.