Artichoke, Sun-Dried Tomato & Fusilli

1. 1

   Combine 3 ltrs or water in a large pot and add the salt. Bring the water to the boil and add pasta (cook according to the pack).

2. 2

   When the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).

3. 3

   Drain the sun-dried tomato saving 2 Tbs or the oil.

4. 4

   Add the oil to the pasta and put aside to cool.

5. 5

   Juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 Tbs of the marinade.

6. 6

   Add to the lemon mixture and put to one side.

7. 7

   Once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.

8. 8

   Add to the pasta with the sun-dried tomatoes, oilves and basil.

9. 9

   Enjoy or refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.