Penne With Artichokes Goats Cheese Olives Recipe

Ingredients

175 dried penne

400g tin artichoke hearts in bring, drained and thinly sliced

20 pitted Kalamata olives

100g goats cheese cut into small cubes

juice 1/2 small lemon

3tbsp olive oil

20g flat leafed parsley chopped

salt and pepper

Preparation

Put a large pan of salted water on to boil and cook pasta till done. Mix the sliced artichoke hearts, olives, cheese, lemon juice, oil and parsley in bowl. Drain the pasta (keeping a tbsp of the cooking water in the pan). Return the pasta to the pan, mix with the rest of the ingredients and season. Return to the heat for a few minutes until the cheese just starts to melt. Serve in warm bowls.