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artichoke, lemon & dill tagliatelle

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I've made this a few times now, and noting (as just made for project dinner) before forget how:

500g tagliatelle cooke 'til al dente
250ml double cream
3 handfulls dill
200g roasted pine nuts
juice of one lemon
lotsa cracked black pepper
4 cloves garlic, crushed
4x400g tins artichoke hearts (lazy option, fresh same quantity if have time)

Sautee garlic in splash sunflower oil, add artichokes, lemon juice and pepper, simmer on low heat 20mins while cook tagliatelle and drain, 5 mins before ready add cream and dill - fold together with pasta and serve (with salad, as quite rich).

Sometimes add a splash of white wine few mins before cream.

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