Green Pea Fusilli With Grilled Artichokes, Peas And Lemon Pangritata

To make the pangritata, heat oil and butter in a non-stick frying pan over a medium heat until it's foaming.

Add the breadcrumbs and garlic and fry, stirring until golden and crisp. Season and set aside to cool completely.

Cook the pasta in a large pan of boiling salted water according to the packet instructions for al dente, adding the peas for the final 2 minutes of cooking time. Drain, reserving 250ml of the cooking water.

Return the pasta and peas to the pan and place over a low heat. Add the artichoke hearts, parmesan, lemon oil and pasta cooking water, season and toss to combine.

Divide the pasta between serving bowls, top with the pangritata, pea shoots and finely grated parmesan.