Artichoke and spinach spaghetti

• Loprofin Spaghetti
• 75g grilled artichokes
• 35g fresh spinach 
• 1 tsp garlic puree
• 25g low protein parmesan cheese grated
• Small bunch of fresh basil
• 1 tsp oil out of the artichokes

1. In a food processor, place the spinach, artichokes, artichoke oil, garlic, basil and whizz until you have a smooth pesto.
2. Cook the Loprofin Spaghetti in a large pan of boiling water.
3. Once the pasta is cooked, drain and place the pasta back into the pan, add the pesto and stir to warm through.
4. Serve straight away and grate over the low protein cheese.

Chef's Tip: The pesto can be made ahead of time and kept in the fridge in an airtight container or frozen in ice cube trays until needed. You can also add the pesto to a pasta salad as a dressing or use it as a dip with raw vegetables.