• 250g Seggiano Green Pea Fusilli
• 1 jar Seggiano Grilled Artichokes
• 80g finely grated parmesan and extra to serve
• 15g butter
• 1 garlic clove
• 200g frozen peas
• 60ml Lunaio Organic Lemon Oil
• pea shoots, to serve
• 80g sourdough breadcrumbs

Step 1 – Make the Pangritata

Heat half of the oil and all of the butter in a non-stick frying pan over a medium heat, until it becomes foamy. Add breadcrumbs and garlic and fry, stirring until golden and crispy. Season and set aside to cool.

Step 2 – Cook the Pasta

Cook the fusilli pasta in a large pan of boiling salted water according to the packet instructions for al dente, adding the peas for the final 2 minutes of cooking time. Drain but reserve 250ml of cooking water. Return pasta and peas to the pan and place over a low heat.

Step 3 – Add the Artichokes

Add the artichoke hearts, Parmesan, remaining lemon oil and pasta cooking water, season and toss to combine.

Step 4 – Finishing Touches

Divide the pasta between the 4 serving bowls, top with the Pangritata, pea shoots and finely grated Parmesan to taste.