Artichoke, Sun-dried Tomato & Fusilli

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 10
• 1 1/2 tablespoons sea salt
• 450 g whole wheat fusilli
• 120 ml sun-dried tomatoes packed in oil (julienned)
• 1 lemon
• 410 g marinated artichoke hearts
• 2 cups pitted black olives
• 8 tablespoons basil (chopped)

Recipe

• 1 combine 3 ltrs or water in a large pot and add the salt. bring the water to the boil and add pasta (cook according to the pack).
• 2 when the pasta is done drain without rinsing, and transfer to a large bowl (or back into the pot).
• 3 drain the sun-dried tomato saving 2 tbs or the oil.
• 4 add the oil to the pasta and put aside to cool.
• 5 juice the lemon into a small jug. as you did with the tomatoes drain and reserve 2 tbs of the marinade.
• 6 add to the lemon mixture and put to one side.
• 7 once the pasta is cool toss in the lemon mixture and cut the artichoke hearts in half.
• 8 add to the pasta with the sun-dried tomatoes, oilves and basil.
• 9 enjoy or refrigerate.