Pasta Aglio Olio With Yarrow and Artichoke

One of my all time favourite pasta dishes with a slightly anise twist- yarrow and artichoke. If you're a fan of these flavours, this dish will not disappoint.

Herb heavy, it's flavours are reminiscent of an Italian summer.

Yarrow isn't only a beautiful herb but useful this time of year as it is said to relive the symptoms of hayfever if you suffer. 

Ingredients:

1 garlic clove, finely chopped 

1 tablespoon of feathery yarrow leaves, finely chopped 

2 cooked artichoke hearts, finely chopped (jarred ones work fine) 

1 tsp dried chilli flakes 

1 tablespoon of olive oil

4 Basil leaves, finely chopped 

1 tablespoon of fresh parsley, finely chopped

2 cups dried pasta- I used penne rigate 

salt

1 handful grated parmesan

1. Boil about 4 cups of salted water in a saucepan.
2. Cook your pasta for about 10-15 minutes (depending if you like it al dente or not), drain and toss with a little olive oil.
3. In a deep frying pan on medium heat, warm the olive oil, chopped artichoke hearts, chilli flakes and garlic (dont burn the garlic!) this should only take around a minute or until you can smell the garlic cooking.
4. Turn the heat off and transfer your drained pasta into the frying pan and mix well.
5. Add your chopped herbs and stir once again.
6. Serve immediately and top with lashings of parmesan.

*If you're a vegetarian make sure you use vegetarian parmesan.

**If you're vegan, skip the parmesan.

***If you're gluten free, use your favourite brand of rice pasta.