Recipe & photography by Ed Barrow.
Ingredients
- 30ml of extra virgin olive oil
- 60g of fresh white breadcrumbs
- 1 lemon, zest and juice
- 1 banana shallot, finely chopped
- 1 garlic clove, finely sliced
- 120g of jarred artichoke hearts, finely chopped
- Large glug of dry white wine
- 60ml of vegan cream
- 150g of Northern Pasta Co Fusilli
- Small Handful of fresh Parsley, roughly chopped
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Make the Pangrattato by adding half the olive oil to a pan and place on a medium heat. Add the breadcrumbs and season well with salt and pepper. Gently fry for around 5 minutes until golden and crispy. Make sure to regularly stir or toss to ensure they colour evenly. Remove the pan and whilst warm stir in the lemon zest before leaving to one side.
To make the sauce add the remaining olive oil to a sauce or frying pan and place on a medium heat. Add the shallot and cook for 4-5 minutes until translucent and softened. Then add the garlic, artichoke hearts, a good squeeze of lemon juice and the white wine. Let the wine bubble away for a few moments before pouring in the vegan cream.
Stir together and season well with salt and pepper. Leave to gently simmer on low whilst you cook the pasta.
Add the fusilli to the boiling water and cook for 4 minutes until al-dente. Add the drained pasta to the pan with the sauce along with a splash of pasta water and the fresh parsley. Toss together over the heat for 30 seconds, adding a small splash of pasta water to loosen the sauce a little if need. Divide between two bowls and finish with a spoonful of Pangratto over the top.
