Zesty lemon & artichoke pasta

Cook the pasta in a large pan of salted boiling water according to pack instructions.

Meanwhile, heat the oil in a large frying pan and add the artichokes and dressing. Cook for 2-3 minutes each side until crisp and golden, then transfer to a plate.

Add the butter and lemon zest to the hot pan, cook for 30 seconds more, then add 3-4 tbsp pasta cooking water.

Drain the pasta and add to the frying pan with the cheese and ½ the lemon juice. Stir vigorously until the pasta is evenly coated. Check the seasoning, adding more lemon juice if needed. Stir in the crispy artichokes and serve with a little extra cheese and a good grind of black pepper. Scatter over the parsley to serve.