2 jars marinated artichokes in oil (about 280 grams each)
2 cloves garlic, crushed
zest 1 lemon
1 tablespoon fresh thyme leaves
½ teaspoon chilli flakes
2 tablespoons butter
½ cup roasted hazelnuts, roughly chopped
16 fresh sage leaves
400 grams dried fettuccine
½ cup freshly grated parmesan cheese, plus extra to serve
2 tablespoons chopped parsley
2 balls mozzarella in whey, drained
sea salt and ground pepper
Heat a large sauté pan and add the artichokes with their oil, the garlic, lemon zest, thyme and chilli flakes.
Cook over a medium-high heat for about 10 minutes, stirring often, until the artichokes are lightly golden. Add the butter, hazelnuts and sage and cook for 2-3 minutes, or until it smells toasty and the sage is crisp.
Cook the pasta in a large saucepan of boiling, well-salted water until al dente. Remove ¼ cup of the cooking water and set aside then drain the pasta and toss with a little olive oil.
To serve: Place the pasta in a large, warm serving bowl. Add the reserved water, parmesan and parsley to the sauce and let it bubble up for a couple of minutes. Pour it onto the pasta and gently toss together. Rip the mozzarella into chunks and dot over the top then grate over extra parmesan.