Green pea fusilli with grilled artichokes, peas and lemon Pangritata 

Serves: 4

250g Seggiano Green pea fusilli
200g frozen peas
380g Seggiano roasted artichoke hearts, drained and quartered
30g Lunaio lemon oil
80g Parmesan, finely grated plus extra to serve 
Pea shoots, to serve

For the Pangritata:

30g Lunaio lemon oil
15g butter
80g sourdough breadcrumbs (better if stale)
1 garlic clove, crushed


1. To make the Pangritata: heat oil and butter in a non-stick frying pan over a medium heat until foaming. Add breadcrumbs and garlic and fry, stirring until golden and crisp. Season and set aside to cool completely.

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

3. Divide pasta between serving bowls, top with Pangritata, pea shoots and finely grated parmesan.

Seggiano products can be ordered online for home delivery at, or can be found in many delis across the UK, see here for list of retailers.