• 250g Seggiano Green Pea Fusilli
• 1 jar Seggiano Grilled Artichokes
• 2 tbsp Lunaio Organic Lemon Oil
• 1 cup peas (fresh or frozen)
• 1 garlic clove, crushed
• Fresh herbs (parsley or mint)
• Salt & pepper

Step 1 – Make the Pangritata

Warm half of the Lemon Olive Oil and all the butter in a non-stick frying pan over a medium heat until the butter foams. Add the breadcrumbs and garlic, stirring until they turn golden and crisp. Season with a little salt and set aside to cool.

Step 2 – Cook the Pasta

Bring a large pan of salted water to the boil and cook the fusilli according to the packet instructions until al dente. Add the peas for the final two minutes. Drain, reserving about 250 ml of the cooking water, then return the pasta and peas to the pan over a low heat.

Step 3 – Add the Artichokes

Stir in the artichoke hearts, Parmesan, remaining Lemon Olive Oil and a splash of the reserved cooking water. Season to taste and toss everything gently until coated and glossy.

Step 4 – Finishing Touches

Spoon into bowls and top with the crunchy Pangritata, a few pea shoots and an extra sprinkle of Parmesan.