Green Pea Fusilli With Grilled Artichokes, Peas And Lemon Pangritata

A delicious, quick and protein-rich pasta dish with green pea fusilli and Seggiano roasted artichokes, this is the perfect meal for an al fresco lunch or supper.
Total Time
5 Minutes
250g of Seggiano green pea fusilli
200g of frozen peas
380g of Seggiano roasted artichoke hearts, drained & quartered
30g of Lunaio lemon oil
80g of parmesan, finely grated plus extra to serve
Pea shoots, to serve
For the Pangritata
30g of Lunaio lemon oil
15g of butter
80g of sourdough breadcrumbs (better if stale)
1 garlic clove, crushed
Step 1
To make the pangritata, heat oil and butter in a non-stick frying pan over a medium heat until it's foaming.
Step 2
Add the breadcrumbs and garlic and fry, stirring until golden and crisp. Season and set aside to cool completely.
Step 3
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.
Step 4
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.
Step 5
Divide the pasta between serving bowls, top with the pangritata, pea shoots and finely grated parmesan.

Recipe courtesy of Seggiano

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