Parma Ham and Artichoke Tagliatelle

Serves 2

This is a pasta dish with parma ham and artichoke hearts with a zingy frangrant dressing.

Ingredients

• 180g Tagliatelle (cooked to manufacturer's instructions)
  
• 3 tablespoons olive oil
  
• 2 cloves of garlic, peeled and lightly crushed
  
• 150g preserved or tinned artichokes or two globe artichokes prepped down to the hearts and sliced
  
• Salt and freshly ground black pepper
  
• 50g thinly sliced Parma Ham
  
• Freshly chopped parsley
• Squeeze fresh lemon juice
• Seasoning
• Freshly grated Parmesan shavings

Method

1. Set a large pot on the stove to heat with plenty of salted water and cook pasta according to manufacturer's instructions.
   
   
2. In a large frying pan, heat the olive oil and add the garlic and sliced artichokes.   
   
   
3. Toss a little to colour, and season with salt and pepper.
   
   
4. When the pasta is done, drain and add to the vegetables in the frying pan and mix well.
   
   
5. Adjust seasoning according to taste, and if desired add a squeeze of lemon juice.
   
   
6. Add the chopped parsley, toss the pasta and serve immediately with fresh shavings of Parmesan.