Ingredients

  • 1 tbsp Parioli extra virgin olive oil, plus extra for dressing
  • 1-2 cloves garlic, crushed
  • 250g chestnut mushrooms, sliced
  • 1 jar of Parioli grilled artichokes, drained (reserve some of the oil for dressing)
  • a generous handful of fresh basil
  • a generous handful of fresh parsley
  • a good grinding of black pepper
  • 300-400g spaghetti
  • freshly grated parmesan to serve