This pasta salad is fresh and hearty – perfect to make ahead and pack for a work lunch pick-me-up, or, better yet, a picnic in the park.

Ingredients

6 small globe artichokes

1 lemon, halved

400 gm dried busiate (see note)

2 tbsp extra-virgin olive oil

80 gm unsalted butter

2 golden shallots, thinly sliced

2 garlic cloves, finely chopped

20 gm salted capers, rinsed

200 gm podded broad beans (about 380gm unpodded)

1 tbsp lemon juice, plus 1 tsp finely grated rind

80 gm (1 cup) finely grated pecorino, plus extra to serve

¼ cup (loosely packed) oregano leaves, plus extra to serve

Crème fraîche and julienned preserved lemon, to serve

Method

1.Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration. Halve hearts, remove hairy choke with a teaspoon, then rub cut sides with lemon. Bring a large saucepan of salted water to the boil, add artichoke and boil for 3 minutes to par-cook. Remove with a slotted spoon, leaving water in pan on heat, and halve or quarter artichokes depending on size.

2.Add busiate to artichoke water and cook until al dente (8-10 minutes). Drain well, reserving 250ml pasta water.

3.Meanwhile, heat olive oil and butter in a deep frying pan over medium-high heat, add shallots and garlic and cook until just softened (4 minutes). Add artichokes to pan along with capers, broad beans, lemon juice and rind, and reserved pasta water, and stir until artichokes are tender (5-7 minutes). Add pasta, pecorino and oregano, and toss to combine (1-2 minutes). Season to taste and serve topped with crème fraîche, pecorino and scattered with oregano and preserved lemon.

Busiate is a type of long macaroni available from select supermarkets and specialty food shops. If unavailable, substitute casarecce.
Notes

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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