Autumn and Winter

Globe Artichokes and Leeks with Whole Wheat Pasta and Vache Curd Recipe

Name: Globe Artichokes and Leeks with Whole Wheat Pasta and Vache Curd Recipe
Yield: 4
Ingredients: 1 cup (250ml) Maggie Beer Extra Virgin Olive Oil; 1/2 cup (125ml) Maggie Beer Verjuice; 1/2 cup watercress; 5 fresh bay leaves; 8 fresh globe artichoke hearts; 8 young leeks (approx. 2.5cm thick), trimmed to 13cm long; 8 golden shallots, peeled; 40g garlic cloves(approximately 8), peeled; 200g whole wheat fettuccine pasta; 1 1/2 tbspn lemon juice; Zest of 1 lemon; 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 1 cup flat leaf parsley, roughly chopped; Sea salt and freshly cracked black pepper, to season; 200g vache curd or fresh soft goats' cheese

Prepare a hearty and rich vache curd pasta with leeks, artichokes, garlic, watercress and fettuccine. It's a dinner favourite.

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