Artichoke, Olive and Lemon Pasta

Basically it was pretty nice - if there had not been the lemon. BF and I were sceptic from the start, not because we do not like the taste of lemons, but because the juice of a whole lemon seemed like far too much for that little bit of other ingredients. We started with the juice of only half a lemon - and oh boy, we tasted nothing but lemon in the end! Even worse: the combination of the saltiness and texture of the parmesan invoked some extremely unpleasant associations.

Nevertheless, I believe this recipe has potential and could even reach a 4 star rating - just limit the lemon juice to a few drops only, or even omit it completely. If necessary, you can replace it by oil and/or cooking water, both should be fine. Most of the lemon flavour should come from the zest, which has a stronger lemon taste anyway with the added benefit of not being sour.

Also, we used half the amount of pasta and shared the sauce between the two of us - just about enough. If you want to serve this dish to four persons, remember to double all ingredients except for the amount of pasta.

Crosspost. Exact the same recipe was also published in the BBC Good Food series cookbook, 101 Healthy Eats.