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Leek, Artichoke and Chilli Pasta

Pasta is just so versatile! This dish is just perfect to serve as a delicious throw-it-together sort of lunch. If you do not have fusilli, use penne pasta or tagliatelli. When frying the leeks, try not to overcook them but keep their bright green colour which really enhances the appearance of this pasta stir fry dish. You can use a jar of ready marinated artichoke heart slices if you prefer.


300g fusilli
2 tbsp chilli infused olive oil
3 large leeks, washed and cut into 1cm diagonal slices, rinsed and drained well(400g)
1 red pepper, finely sliced
2 cloves garlic, peeled and crushed
1 x 390g tin artichoke hearts, drained and sliced
Salt and freshly ground pepper

To serve
2 tbsp grated Parmesan cheese


Bring a large pan of salted water to the boil and add the fusilli. Cook for 8-10 minutes until al dente, drain well and return to the pan.

Meanwhile pat the leeks dry. Heat 1 tbsp of the oil in a pan and add the leeks, red pepper and crushed garlic. Stir fry for 2-3 minutes until the leeks are tender. Add the sliced artichoke hearts and heat through gently. Add to the pasta, drizzle with the remaining chilli oil, season and combine well. Pour into a warmed serving dish, sprinkle with the Parmesan cheese and serve immediately.