Fettuccine with Artichokes, Hazelnuts and Mozzarella

, from Issue #89. February, 2020
Photography by Josh Griggs.
Fettuccine with Artichokes, Hazelnuts and Mozzarella

Jars of artichokes, dried pasta and hazelnuts are always in my store cupboard. Add in creamy mozzarella and nutty crisp sage and it’s a near perfect combination in my book.

Serves: 4


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.