Artichoke and Pine Nut Spaghetti with Tomatoes and Chilli

This is a midweek pasta dish which tastes a lot more special than the time and effort it takes to make. Its quick, healthy, has minimal ingredients and is most importantly, delicious.

(Serves 4 - £2.59 per portion)

1. Cook 300g spaghetti in a large pan of boiling salted water until cooked (about 8-10 minutes).
2. Toast 50g pine nuts, being careful not to let them burn.
3. Pour 1 tbsp of oil from a jar artichokes into a large nonstick frying pan and fry 2 finely sliced cloves of garlic, a finely chopped red chilli and the finely chopped stalks from a bunch of parsley until sizzling. Fry over a medium heat for a couple of minutes before adding 300g roughly chopped artichokes from the jar.
4. After a couple of minutes add the cherry tomatoes and stir until the artichokes and tomatoes start to break down a bit.
5. Use tongs to transfer the cooked spaghetti to the frying pan and toss together so the pasta is well coated in the lovely oil. Add a ladleful of the pasta cooking water if necessary.
6. Grate in 30g of good quality parmesan and stir through some rocket and roughly chopped parsley. Add the juice of lemon and plenty of cracked black pepper. Taste and correctly the seasoning if necessary.
7. Spoon into large bowls and top with the pine nuts, more parmesan, rocket leaves and lemon zest. Enjoy.