Ingredients – 2 people

• 100g Wholemeal Pasta
• 2 clove garlic
• 2 tbsp olive oil
• 3 anchovies
• 1 tsp chill flakes
• 1 tin artichoke, drained
• 200g peas
• ½ lemon, juiced and zest
• 1 can chickpeas

Method

• Cook the pasta until al dente, then drain and set aside
• Heat the oil and sauté onion for 3 minutes before adding the garlic for an additional minute.
• Stir in the anchovies and the chilli flakes and cook for a further 30 seconds
• Add the chickpeas and their liquid, along with the pasta, increase the heat and simmer for 2-3 minutes until the anchovies have melted into the sauce and the liquid has reduced by half
• Add the artichokes, peas, lemon zest and juice and cook for a further 3 minutes, until the vegetables have cooked through.
• Season with salt and pepper and serve.