Simple and comforting, this pasta features a rich artichoke base, lifted by crisp slices of savoury lomo and a hint of lemony olive oil. Finished with Parmigiano, fresh herbs, and a touch of seasoning, it’s an easy, satisfying dish that makes a perfect quick lunch or an easy weeknight dinner.
Serves 4
300g Rustichella creste di gallo
280g Sabato hot artichoke bruschetta
100g Estrella di Castilla sliced Iberican lomo
Pons lemon infused extra virgin olive oil
Montanari Parmigiano Reggiano, grated
Fresh parsley, chopped
Sal de Añana spring salt
Freshly ground back pepper
Cook pasta in salted boiling water. Meanwhile, slice lomo and gently fry until crisp.
Drain pasta, then combine the pasta with the hot arichoke bruschetta, stirring slowly. Add the fried lomo and genly mix to incorporate.
Garnish with a drizzle of lemon infused extra virgin olive oil, a generous grating of Parmigiano, fresh parsley, salt and pepper.
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