Lemon Artichoke Cappelletti With Olives And Parmesan Recipe

About this recipe

This vibrant vegetarian pasta dish combines tender cappelletti with tangy artichokes, briny green olives, and fresh parsley, all brought together with a zesty lemon dressing and a sprinkle of Parmesan. Perfect for a quick and satisfying dinner.

Ingredients

• 25 g Parsley
• 175 g Lemon - Imported
• 2 ltr Figaro Extra Light Olive Oil
• 200 g Old Hill Parmesan Cheese
• 500 g Colavita Gnocchi #49 Durum Wheat Pasta
• 250 g Organically Grown Green Capsicum
• 1 kg Simply Staples Mineral Rich Sea Salt
• 50 g Catch Black Pepper Grinder

Instructions

1. 1. Bring a large pot of salted water to a boil. Add 250 g of gnocchi and cook until just al dente, according to package instructions.
2. 2. While the pasta cooks, dice 1 green capsicum into small pieces and place them in a large serving bowl.
3. 3. Zest 1 lemon and juice it into the bowl with the capsicum. Add a pinch of sea salt and freshly ground black pepper.
4. 4. Stir in 4 tablespoons of olive oil, 1/4 cup of chopped fresh parsley, and gently mix to combine.
5. 5. Once the pasta is cooked, drain it and immediately add it to the serving bowl with the prepared mixture. Toss everything together until the pasta is well coated.
6. 6. Grate 1/4 cup of Parmesan cheese over the pasta and toss again. Serve immediately, topped with additional shaved Parmesan if desired.