This fresh, protein-rich dish includes Seggiano roasted artichokes, peas, lemon and pangritata

Serves: 4
Cooking time: 20min

1. Make the pangritata, which literally translated from Italian is “grated bread”. 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.
2. 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 2min of cooking time. Drain but reserve 250ml of cooking water. Return pasta and peas to the pan and place over a low heat.
3. Add the artichoke hearts, Parmesan, remaining lemon oil and pasta cooking water, season and toss to combine.
4. Divide the pasta between the 4 serving bowls, top with the pangritata, pea shoots and finely grated Parmesan to taste.

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