Artichoke, Tagliatellle from “Greenfeast”

Nigel would like us all to eat more vegetables, thus this book. But this edition, “Spring, Summer,” is just part one of “Greenfeast,” with part two “Autumn, Winter” hitting your local bookstore on Oct. 3.

This seemed like the perfect Meat Free Monday feast: relatively easy, quick and interesting. It was all of those things, but unfortunately, it was also a fourth: bland.

What you do for this recipe is essentially you make a pesto-type sauce with the artichokes, basil and garlic. So far, so good. (Though a caveat: this step can get a bit greasy, given that all those artichokes are swimming in oil. Not a dealbreaker, but good to know that you should keep some kitchen roll to hand.) You toss it in some fresh pasta. Again, fantastic.

The problem was that the artichoke-pesto, as I decided to call it, was a bit on the bland side. We quickly solved this problem with a scattering of chilli flakes over the top, which did the trick.

Would I make this again? I probably would. I just would have kitchen roll and chilli flakes to hand.

Editor’s Note: Apologies for my lack of posts of late. We were in GCSE hell and I also had a literary festival to help run, so things have been a bit busy over here. Normal service has now resumed.

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Artichoke, Tagliatellle from “Greenfeast”

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