This is a fresh, little sauce, based on my theory that it’s possible to mix up something tasty in the time that it takes for the pasta to cook. This is a great cheat sauce as well – giving you a tangy, fresh taste using mostly store cupboard ingredients. A word of warning – be careful of the lemon zest – this is a pasta sauce not lemon curd!
1 clove garlic, crushed
6 artichoke hearts, drained and sliced
200ml coconut milk
1 lemon, juiced
A few gratings of lemon rind (optional)
1 tbsp fresh basil, chopped
Put the pasta on to boil.
While the pasta is cooking, heat some olive oil in a small frying pan and add the garlic.
When the garlic starts to brown, add the sliced artichoke hearts and fry them gently until they start to colour.
Add the coconut milk and lemon juice and simmer.
Taste to see if you need more lemon flavour and if so, add a couple of gratings of lemon rind.
Season with salt and pepper.
When the pasta is cooked, drain well, and toss in the frying pan with the sauce until it is coated.
Serve with the basil leaves scattered on top.